Risotto alla Milanese

contributed by Daniela T.

Serves 2

2/3 cup arborio rice
1 stick of butter at room temperature
1 quart vegetable broth
1 white onion, finely diced
1 cup white wine at room temperature
1 teaspoon saffron threads
6 tablespoons grated Parmesan cheese
salt and black pepper to taste

1. Dissolve saffron in a half-cup of broth.
2. Melt 1 tablespoon of butter in a pan over medium heat. Add onion, cook until light brown.
3. Add rice, mix in onion and cook until translucent, about 1-2 minutes.
4. Add wine, increase heat to medium-high, stir until wine is evaporated off.
5. Add a ladleful of broth and cover. 
6. Check pan every 2 minutes. If broth has been absorbed, add another ladleful and stir.
7. After 8-10 minutes add broth with saffron and stir. Add salt to taste.
8. When rice is cooked, turn off heat.
9. Chop butter into small pieces, add to rice. Add cheese and mix well.
10. Let risotto rest for 1-2 minutes. Garnish with chopped parsley and serve.

Editor’s note:
The original recipe calls for beef broth, which you can substitute for vegetable broth.