Risotto alla Milanese

• temps total: 30 minutes

Ingrédients

5 1/2 cups chicken stock, preferably homemade

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

Kosher salt

Freshly ground black pepper

1 1/2 cups arborio rice (10 ounces)

Pinch of saffron threads

1/2 cup dry white wine

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon unsalted butter

2 tablespoons chopped flat-leaf parsley

Instructions

Gather the ingredients.

In a medium saucepan, bring the chicken stock to a simmer; keep warm.

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.

Add the rice and cook for 1 minute, stirring to thoroughly coat.

Crumble the saffron into the wine.

Add the saffron and wine mixture to the rice.

Cook, stirring, until the wine is absorbed.

Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.

Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.