Risotto alla Milanese

Ingredients:

  • 6 cups chicken broth
  • 1/4 teaspoon saffron threads
  • 4 tablespoons unsalted butter, divided
  • 1 small onion, finely chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Salt, to taste

Instructions:

  1. In a medium saucepan, bring the chicken broth to a simmer. Crumble the saffron threads into the broth and set aside to let it infuse.
  2. In a large, heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook until translucent.
  3. Add the rice to the saucepan, stirring until the grains are coated with butter and the edges become translucent, about 2-3 minutes.
  4. Add the wine to the rice and stir until it is absorbed.
  5. Begin adding the saffron-infused broth to the rice, one ladleful at a time, stirring constantly and waiting until the liquid is absorbed before adding the next ladleful.
  6. Continue this process until the rice is al dente and creamy, not runny, about 18-20 minutes.
  7. Remove from heat and stir in the remaining butter and the Parmigiano-Reggiano cheese. Season with salt to taste.
  8. Serve the risotto immediately, as it continues to cook in its own heat and can become too thick if left to stand.