Name: Risotto alla Milanese
Ingredients: 6 cups chicken stock; 1 tbsp. saffron threads; 3 tbsp. unsalted butter; 2 small yellow onions, minced; 2 cups Arborio rice; 1 cup dry white wine; ½ cup grated Parmesan; Kosher salt and freshly ground black pepper, to taste

Ingredients

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6 cups chicken stock
1 tbsp. saffron threads
3 tbsp. unsalted butter
2 small yellow onions, minced
2 cups Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

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Instructions

Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm.
Heat butter in a 4-qt. saucepan over medium-high heat.
Add onions; cook until soft, about 4 minutes.
Add rice; cook until lightly toasted, about 4 minutes.
Add wine; cook until evaporated, about 2 minutes.
Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes.
Continue adding stock, ½ cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total.
Stir in Parmesan; season with salt and pepper.