Risotto Milanese

Ingredients

Preparation

1. In a small bowl, mix 1 tsp of cold water and the saffron. Let soak for about 5 minutes.
2. In a medium-sized pot, bring the chicken stock to a boil and then reduce to a simmer.
3. Heat half of the butter (2 tbsp) and the olive oil in a large pot or deep pan over medium heat. Add the onion and sweat until softened but not browned, about 3 to 5 minutes.
4. Add the rice and season with salt and pepper. Toast the rice in the pan for 2 to 3 minutes, stirring occasionally so that it is thoroughly coated. Add the saffron water and stir.
5. Add the white wine and let it almost completely evaporate (the pan should be dry). Add one ladleful of simmering stock, let cook, stirring frequently, until the stock is completely absorbed into the rice and the pan is dry. Continue to add one ladleful of stock at a time and letting the stock reduce until the pan is dry each time. Cook until rice is tender yet still firm (al dente), about 20 minutes.
6. Remove the risotto from the heat, incorporate the remaining butter (2 tbsp), and mix thoroughly. Serve and top with grated Parmesan. Buon appetito!