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Risotto alla Milanese

Author: Roz

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

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.