Risotto Alla Milanese

  • 6 cups chicken broth
  • 1 tbsp saffron threads
  • 3 tbsp butter
  • 2 small yellow onions, minced
  • 1 cup dry, white wine
  • 2 cups Arborio Rice
  • 1/2 cup Parmesan cheese
  1. Heat the chicken broth and saffron in a decent-sized saucepan over medium heat then keep warm.
  2. Heat butter in a separate, larger saucepan over medium heat. Add the onions the cook until soft – about 4 minutes.
  3. Slowly add rice and cook until toasted – about 4 minutes.
  4. Add wine and continue to cook until it’s evaporated – about 2 minutes.
  5. Add 1/2 cup stock from other pot and stir until fully incorporated. Repeat this process for the remaining stock.
  6. Rice will be tender and creamy when ready. Season with salt and pepper to taste and top with grated Parmesan.