Italian Risotto Milanese with Saffron

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth kept warm
• 1/2 cup dry white wine
• 1 pinch saffron threads soaked in 2 tablespoons of warm water
• 1 small onion finely chopped
• 3 tablespoons unsalted butter divided
• 1/2 cup Parmesan cheese freshly grated
• to taste salt
• to taste black pepper freshly ground

Instructions

1. 1 In a large pan over medium heat, melt 2 tablespoons of butter and add the chopped onion. Sauté until the onion is translucent, about 5 minutes.
2. 2 Add the Arborio rice to the pan and stir to coat the grains with the butter and onion mixture. Cook for about 2 minutes until the rice is lightly toasted.
3. 3 Pour in the white wine and stir constantly until it is completely absorbed by the rice.
4. 4 Add a ladle of warm chicken broth to the rice and stir until it is absorbed. Continue adding the broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
5. 5 After about 15 minutes, add the saffron along with its soaking water to the rice and continue stirring.
6. 6 Continue to cook the risotto, adding broth as necessary, until the rice is creamy and slightly al dente, about 18-20 minutes in total cooking time.
7. 7 Remove the pan from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until creamy.
8. 8 Season to taste with salt and freshly ground black pepper. Serve immediately, garnishing with additional Parmesan if desired.