Risotto alla Milanese (Risotto with Parmesan & Saffron)

Ingredients

• 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
• 8 Tbs. unsalted butter
• ½ cup dry white wine
• Salt and freshly ground black pepper to taste
• ½ tsp. saffron threads
• 6 cups hot homemade or low-salt canned chicken broth; more as needed
• + 1 more ingredients
• • 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...

View full recipe at Fine Cooking