Traditional Risotto Milanese

Ingredients

• 0.125 grams of genuine saffron (threads or powder)
• Tablespoon of olive oil
• Half an onion
• 320 grams of risotto rice (Arborio, Carnaroli, etc.)
• 100 ml dry white wine
• 1 liter vegetable broth
• Salt, pepper
• 80 grams of Parmesan
• 75 grams of butter

Instructions

1. 1

   Start by preparing the saffron. Pour 60 ml...: Start by preparing the saffron. Pour 60 ml (1/4 cup) of hot water into a cup and add saffron. Stir and let it soak for 15 minutes. During this time, saffron will release its aroma and color into the hot water.

2. 2

   In a large pan, heat a tablespoon of...: In a large pan, heat a tablespoon of olive oil, add chopped onion, and sauté it for about 7 minutes until the onion becomes translucent and soft.

3. 3

   Add the rice to the onion and sauté...: Add the rice to the onion and sauté for a couple of minutes.

4. 4

   Pour white wine into the rice and simmer...: Pour white wine into the rice and simmer for 2-3 minutes until the alcohol evaporates. Add a ladle of broth and the water with the soaked saffron. Simmer for two minutes until the rice absorbs the liquid, then gradually add more broth, one ladle at a time.

5. 5

   Cook for about 15 minutes until the rice...: Cook for about 15 minutes until the rice is cooked al dente, stirring and adding liquid occasionally to prevent sticking. Season with salt and pepper to taste.

6. 6

   Remove the cooked rice from the heat, stir...: Remove the cooked rice from the heat, stir in grated Parmesan and butter, and serve hot.