Risotto alla Milanese

Step 1

Steep the saffron threads in 1/4 cup of the warm chicken broth for 10 minutes to bloom their color and flavor.

Step 2

In a saucepan, bring the remaining chicken broth to a simmer and keep it warm over low heat.

Step 3

Melt 2 tbsp butter in a large, wide pot over medium heat and cook the onion for 5 minutes, until softened.

Step 4

Add the arborio rice and stir for 2 minutes, until the grains are coated and lightly toasted.

Step 5

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

Step 6

Add the warm broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding more, for about 20 minutes total.

Step 7

Stir in the saffron broth during the last few additions so the risotto turns a rich golden color.

Step 8

Once the rice is creamy and tender with a slight bite, remove from the heat and stir in the remaining 2 tbsp butter, parmesan cheese, and salt.

Step 9

Serve immediately while hot and creamy.