Ingredients:
1 1/2 cups of Arborio rice
4 cups of chicken or vegetable broth
1/2 cup of dry white wine
1/2 cup of grated Parmesan cheese
4 tablespoons of unsalted butter
1 small onion, chopped
1/2 teaspoon of saffron threads
Salt and pepper to taste
Instructions:
Heat the chicken or vegetable broth in a saucepan and keep it warm over low heat.
In a large, heavy-bottomed pot, melt 2 tablespoons of the butter over medium heat.
Add the chopped onion to the pot and sauté until it is soft and translucent, about 5 minutes.
Add the Arborio rice to the pot and stir it constantly with a wooden spoon until the grains are coated with the butter and onion mixture, about 2-3 minutes.
Pour the dry white wine into the pot and stir the rice until the wine has been absorbed.
Add a ladleful of the warm chicken or vegetable broth to the rice and stir constantly until the broth has been absorbed. Repeat this process, adding a ladleful of broth at a time and stirring constantly, until the rice is al dente, about 18-20 minutes.
In a small bowl, dissolve the saffron threads in a ladleful of the warm chicken or vegetable broth.
Add the saffron-infused broth to the risotto and stir until it is evenly distributed.
Remove the pot from the heat and add the grated Parmesan cheese and the remaining 2 tablespoons of butter. Stir until the cheese and butter are melted and the risotto is creamy.
Season the risotto with salt and black pepper to taste.
Let the risotto rest for a minute or two before serving.
Serve the Risotto alla Milanese hot, garnished with additional grated Parmesan cheese and chopped fresh parsley if desired.
Enjoy your delicious Risotto alla Milanese!
