Risotto alla Milanese

Step by stepInstructions

1. Warm the broth in a saucepan and keep it at a gentle simmer.
2. Cook the onion in the oil and half the butter until soft and translucent, about 5 minutes.
3. Add the rice and toast, stirring, for 2 minutes until the edges turn translucent.
4. Pour in the wine and stir until absorbed; then add hot broth one ladle at a time, stirring constantly and letting each addition absorb before adding the next.
5. After about 18 minutes, when the rice is creamy but still al dente, stir in the saffron broth, remaining butter, and Parmesan.
6. Season with salt and pepper, rest 2 minutes, and serve on warm plates.