Risotto Milanese

1. 1

   Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent.

2. 2

   Add the rice and stir until it is well coated with the butter.

3. 3

   Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed.

4. 4

   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.

5. 5

   About 5 minutes before completion, add the saffron. Remove from the heat, add the remaining butter and the parmesan cheese, stir to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.