Risotto Milanese

A saffron flavored rice dish from Lombardia that traditionally is served with Osso Buco.

📝 Ingredients

• 6 Cups Chicken Broth, Heated
• 6 Tablespoons Unsalted Butter (2 Tbsp Removed To Finish The Dish)
• 1/2 Cup Finely Chopped Onion
• 2 Cups Arborio Rice
• 1/2 Cup Dry White Wine
• 1 Teaspoon Of Saffron Threads Soaked In A Little Stock
• 1/2 Cup Grated Parmesan Cheese

👨‍🍳 Instructions

1. 1Heat the 4 tablespoons of butter in a...: Heat the 4 tablespoons of butter in a heavy saucepan.
2. 2Add the onions and cook until they are...: Add the onions and cook until they are translucent, then add the rice and stir until it is well coated with the butter.
3. 3Pour in the white wine next, and stir...: Pour in the white wine next, and stir continually over medium heat until it is absorbed.
4. 4Start to add 1/2 cup of hot broth,...: Start to add 1/2 cup of hot broth, stirring as it is absorbed.
5. 5Continue in this manner, adding ladles full of...: Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
6. 6About 5 minutes before completion, add the saffron.
7. 7Remove from the heat, add the remaining butter...: Remove from the heat, add the remaining butter and the parmesan cheese.
8. 8Serve, offering additional cheese if desired.