{Risotto Alla Milanese} Classic Saffron Risotto Recipe

Heat The Broth: Place broth and half of the saffron in a small saucepan and keep warm over low heat.Sauté The Onions: Heat oil and 1 tablespoon of butter in a large saucepan over medium heat. When foaming subsides, add onion, season with salt and freshly ground black pepper, and cook until translucent, about 5 minutes.

Start The Risotto: Add the rice and stir to coat in the butter and oil. Add the wine and cook until alcohol smell is cooked off. Reduce heat to medium-low and add simmer, adding the broth one ladleful at a time and stirring occasionally, until the broth is absorbed (it should be at a simmer the whole time).Continue adding broth until it is all absorbed and the rice is al dente (firm but not chalky) and the risotto is a porridge-like consistency, about 20 minutes.

Finish The Risotto: Season with salt and freshly ground black pepper, stir in the butter, half of the remaining saffron, the cheese, cover, and set aside to rest a few minutes. Stir in the cheese then taste and adjust seasoning. Divide risotto among serving bowls, top with additional cheese, top with a few of the remaining threads of saffron, and serve.