Italian Risotto Milanese with Saffron

Ingredients

• 1 cups Arborio rice
• 4 cups chicken broth, kept warm
• 1 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 cup Parmesan cheese, freshly grated
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   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. 02
   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. 03
   Pour in the white wine and stir constantly until it is completely absorbed by the rice.
4. 04
   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. 05
   After about 15 minutes, add the saffron along with its soaking water to the rice and continue stirring.
6. 06
   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. 07
   Remove the pan from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until creamy.
8. 08
   Season to taste with salt and freshly ground black pepper. Serve immediately, garnishing with additional Parmesan if desired.