Best Risotto Alla Milanese

In a small bowl, combine the white wine and saffron threads, stir, and let sit until ready to use. The saffron gives the dish its characteristic yellow color and a subtle flavor

Warm the Chicken Stock: In a medium saucepan, warm the chicken stock over low heat. You want to keep it warm throughout the cooking process

Sauté the Onion: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes, stirring occasionally

Toast the Rice: Add the arborio rice to the pot with the sautéed onions. Cook, stirring, until the rice is lightly toasted, about 2-3 minutes

Deglaze with wine: Pour the dry white saffron mixture, stirring constantly until the rice mostly absorbs the wine

Start Adding Stock: Begin adding the hot stock, one ladle at a time, to the rice. Stir frequently with a wooden spoon and allow the liquid to absorb before adding more. Stir in a circular motion all the way to the bottom of the pan.

Continue Cooking: Continue adding stock and stirring for about 18-20 minutes, or until the rice is creamy and cooked to al dente. Adjust the seasoning with salt and black pepper as needed

Finish with Parmigiano and Butter: Remove the pot from heat and stir in the freshly grated Parmigiano-Reggiano cheese and unsalted butter. Mix until the cheese and butter are fully incorporated, and the risotto is creamy

Serve Immediately: Risotto is best served immediately while it's creamy and hot. Garnish with additional Parmesan if desired