Risotto alla Milanese

• servings: 4 servings

Ingredients

4 cups chicken stock

1⁄8 tsp. saffron threads

9 tbsp. unsalted butter (like Delitia Parmigiano Reggiano "II Burro")

1 small yellow onion, chopped

2 cups vialone or arborio rice

1 cup grated grana padano

Directions

instruction 0

Bring stock to a bare simmer in a saucepan over medium heat. Put saffron and 1⁄2 cup hot stock into a small bowl; cover and set aside to let soften. Cover stock; keep hot.

instruction 1

Heat 5 tbsp. butter in a medium pot over medium heat. Add onions; cook, stirring, until softened, 2–3 minutes. Add rice and cook, stirring constantly with a wooden spoon, until opaque, about 4 minutes.

instruction 2

Add 1⁄2 cup stock; cook, stirring often, until stock is mostly absorbed, 2–3 minutes. Add another 1⁄2 cup stock; repeat process until all the stock is used, about 25 minutes total. Continue cooking rice until just al dente, about 3 minutes more. Strain saffron from stock over a bowl; set saffron aside. Pour saffron-infused stock into rice and cook, stirring constantly, about 2 minutes. Gently stir in saffron threads. Remove from heat; stir in remaining butter and half the grated cheese. Serve risotto with remaining cheese on the side.