Risotto alla Milanese

Instructions

1. 1

   Warm the beef stock in a saucepan over low heat. Add the saffron threads to the stock to infuse.

2. 2

   Finely chop the onion. In a separate large pan, melt half the butter over medium heat. Add the chopped onion and a pinch of salt, and cook until the onion is translucent.

3. 3

   Add the Arborio rice to the pan with the onions and stir until the rice is well-coated with butter and starts to turn translucent on the edges.

4. 4

   Pour in the white wine and stir until it is fully absorbed by the rice.

5. 5

   Begin adding the warm beef stock one ladle at a time, stirring constantly and allowing the rice to absorb the stock before adding more.

6. 6

   Continue to add stock and stir the rice. The risotto is done when the rice is al dente and the mixture is creamy, which should take about 18-20 minutes.

7. 7

   Remove the risotto from heat and stir in the remaining butter and the grated Parmesan cheese until well combined. Adjust the seasoning with salt if necessary.

8. 8

   Serve the Risotto alla Milanese hot, garnished with additional Parmesan cheese if desired.