Milanese Risotto Recipe

In a medium saucepan, bring chicken stock to a simmer. Keep warm.

In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook for about 5 minutes over moderate heat, stirring, until softened.

Add rice and cook for 1 minute, stirring to thoroughly coat. Crumble saffron into wine and add to rice. Cook, stirring, until wine is absorbed.

Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock ½ cup at a time, stirring constantly, until nearly absorbed between additions.

Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season risotto with salt and pepper.

Stir in butter, cheese, and parsley and serve immediately.