Risotto Milanese

1. 1

   In a saucepan bring broth and water to a simmer and keep at a bare simmer.

2. 2

   Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened.

3. 3

   Add rice, stirring to coat with butter.

4. 4

   Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed.

5. 5

   Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.

6. 6

   (There may be broth mixture left over.)

7. 7

   Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.