Recipe of Risotto alla Milanese

Ingredients

• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 teaspoon saffron threads
• 4 cups hot chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

1. 1

   In a small bowl, crumble the saffron threads into the white wine and let them steep for a few minutes.

2. 2

   In a large pan, heat the olive oil and half of the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

3. 3

   Add the Arborio rice to the pan and toast it for a couple of minutes, ensuring the grains are well-coated with the oil and butter.

4. 4

   Pour in the saffron-infused white wine and stir until the wine is mostly absorbed by the rice.

5. 5

   Begin adding the hot chicken or vegetable broth one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next.

6. 6

   Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.

7. 7

   Stir in the remaining butter and the grated Parmesan cheese, combining until the risotto is creamy and glossy. Season with salt and pepper.

8. 8

   Serve the Risotto alla Milanese immediately, garnished with additional Parmesan cheese if desired. Enjoy this luxurious Italian dish!