Risotto alla Milanese (Risotto with Parmesan & Saffron)

Photo by Scott Phillips
Ingredients
- ½ tsp. saffron threads
- 1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice
- 1 cup finely grated parmesan, preferably Parmigiano-Reggiano
- ½ cup dry white wine
- 8 Tbs. unsalted butter
- Salt and freshly ground black pepper to taste
- 6 cups hot homemade or low-salt canned chicken broth; more as needed
- + 1 more ingredients
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- 1 medium onion, very finely chopped
In a heavy-based saucepan that's large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it's translucent and fragrant, about 5 minutes. Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cu...
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