Risotto alla Milanese

Name: Risotto alla Milanese
Total time: 40 min
Yield: 4 servings
Ingredients: 300 g Arborio rice; 6 cups Chicken broth, kept hot; ¼ tsp Saffron, threads, steeped in a little hot broth; 1 Yellow onion, finely chopped; 2 tbsp Unsalted butter, for cooking the onion; ½ cup Dry white wine; 2 tbsp Unsalted butter, to finish; ¾ cup Parmesan cheese (wedge), finely grated; Kosher salt, to taste

40 minServes 4$73.33

Arborio rice is toasted with onion, deglazed with white wine, and cooked with hot broth and saffron until creamy, then finished with butter and parmesan.

Ingredients

300 gArborio riceBuy 1 bag
6 cupsChicken brothkept hotBuy 2 cartons
¼ tspSaffronthreads, steeped in a little hot brothBuy 1 jar
1Yellow onionfinely choppedBuy 0.32 lb
2 tbspUnsalted butterfor cooking the onionBuy 1 package
½ cupDry white wineBuy 1 bottle
2 tbspUnsalted butterto finish
¾ cupParmesan cheese (wedge)finely gratedBuy 1 package
to tasteKosher saltBuy 1 box

Method

Melt 2 tbsp butter in a wide pan and cook the onion until soft, about 5 minutes.
Add the rice and stir for 2 minutes, then add the wine and stir until absorbed.
Add hot broth a ladle at a time, stirring and letting each addition absorb, for about 18 minutes; stir in the saffron halfway.
When the rice is creamy and just tender, remove from the heat and beat in the remaining butter and the parmesan; season with salt.