Risotto Milanese

1. 1

   Bring 2 (32-ounce) cartons of low-sodium chicken broth to a bare simmer in a large saucepan over medium-high heat; reduce the heat as needed to maintain the bare simmer.

2. 2

   Heat 2 tablespoons olive oil in a large high-sided sauté pan or Dutch oven over medium heat. Add 1 finely chopped small yellow onion and 1 teaspoon kosher salt. Sauté until just softened, about 3 minutes.

3. 3

   Stir in 2 cups arborio rice. Continue to stir and cook until the outside is translucent but the center is opaque, 2 to 4 minutes. Stir in 1 cup dry white wine and 2 large pinches saffron threads and cook, stirring constantly, until the wine has evaporated and the pan is almost dry, about 1 minute.

   2 min
4. 4

   Begin adding the warm broth, 1 cup at a time, stirring occasionally. You do not need to stir constantly, but be sure to give it a stir a few times per addition of broth to ensure the rice cooks evenly. Wait until the broth has been almost completely absorbed by the rice before adding more broth. After about 15 minutes, begin tasting the rice to determine doneness.

   15 min
5. 5

   Continue adding broth, 1 cup at a time, until the rice is al dente, the broth is creamy, and the dish has the consistency of thick porridge, 30 to 35 minutes total. You might not use all of the broth. If you run your spoon through the risotto, the risotto should flow slowly to fill in the space.

6. 6

   Remove the pan from the heat. Stir in 2 tablespoons chopped unsalted butter and 2 ounces finely grated Parmesan cheese until melted. Taste and season with more kosher salt as needed. Serve immediately, garnishing each bowl with more Parmesan cheese.

Recipe Notes

1. 7

   Storage: Refrigerate leftovers in an airtight container for up to 5 days. Add more broth when reheating to loosen to desired consistency.