Risotto Milanese: Risotto in the Style of Milan

1. 1

   In a 12 to 14-inch skillet, heat the olive oil over medium heat.

2. 2

   Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.

3. 3

   Meanwhile add the saffron to the stock, stirring to infuse.

4. 4

   Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

5. 5

   Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed.

6. 6

   Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.

7. 7

   Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.

8. 8

   Stir in the butter and cheese until well mixed.

9. 9

   Portion risotto into 4 warmed serving plates, serving with extra cheese.

* Per serving · 4 servings · Values may vary.