Risotto alla Milanese Recipes

**Risotto alla Milanese** **Ingredients:** - 1 1/2 cups (300 grams) Arborio rice - 1 small onion, finely chopped - 1/4 cup (60 ml) dry white wine - 5 cups (1.2 liters) chicken or beef broth, kept warm - 1/4 teaspoon saffron threads - 1/4 cup (50 grams) unsalted butter - 1/2 cup (50 grams) grated Parmigiano-Reggiano cheese - Salt to taste - Freshly ground black pepper to taste - 2 tablespoons olive oil **Instructions:** 1. **Prepare the Saffron:** - In a small bowl, add a ladleful of warm broth and the saffron threads. Let them soak while you prepare the risotto. 2. **Cook the Onion:** - In a large heavy-bottomed saucepan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes.