Risotto alla Milanese -- Rice Milan Style

1. 1

   In a large pan cook the onion in 3 tablespoons of butter and 1 tablespoon of olive oil until theyre translucent, being careful not to brown them.

2. 2

   When the onions are ready, add the rice.

3. 3

   Mix well and toast it for about 2-3 minutes on high heat.

4. 4

   Add wine and mix well until it evaporates.

5. 5

   Add about 2 cups of broth and reduce the heat to medium.

6. 6

   Mix it well and frequently, until absorbed.

7. 7

   Continue to add broth and mixing frequently, until the rice is nearly cooked.

8. 8

   About 1/2 way through the cooking add a healthy pinch of saffron to the broth before mixing into the rice.

9. 9

   When the rice is almost cooked, about 15-20 minutes, add 2 tablespoons of butter and the cheese.

10. 10

    Mix it in well, remove from the stove, cover the pan and let it stand for a few minutes before serving.

* Per serving · 4 servings · Values may vary.

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