Risotto Milanese

1. 1

   Heat 1/2 butter and oil in deep saute pan and onion over moderate heat until wilted but not brown.

2. 2

   Add unwashed rice and stir until well coated with butter and is golden color.

3. 3

   Add 4 1/2 cups hot broth, stir and cover.

4. 4

   Cook over low heat 20 minutes. Mix saffron powder and 2 tablespons broth.

5. 5

   Add to rice.

6. 6

   Sprinkle with cheese and mix again.

7. 7

   Taste.

8. 8

   Add the 1/2 cup hot broth if not creamy and too dry.

9. 9

   Pass more cheese if you want.

* Per serving · 4 servings · Values may vary.

No additional tips available.