Risotto Milanese

🥘 Ingredients

• saffron threads 3 generous pinches
• vegetable broth 1 cup
• vegetable broth 9 cups
• butter 3 Tbsp
• onion 1 cup
• Arborio rice 2 cups
• dry white wine ½ cup
• Parmesan 1 ½ cups
• salt
• pepper

1. 1

   Combine and let stand for 10 minutes saffron threads and hot vegetable broth .
2. 2

   Pour into a saucepan , heat, and maintain at a simmer vegetable broth .
3. 3

   Melt in a large heavy saucepan over medium-low heat 3 Tbsp butter .
4. 4

   Add and cook, stirring, until soft and translucent but not browned minced onion .
5. 5

   Stir in Arborio rice .
6. 6

   Continue to stir the rice until it is thoroughly coated and almost entirely opaque, 3 to 5 minutes . Add dry white wine .
7. 7

   Stir until absorbed. Add the saffron mixture and simmer, stirring often, until absorbed. Add the vegetable stock 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir continuously and maintain a simmer. The risotto is done when the rice is tender but firm; it should be creamy, not stiff. Fold in 1 to 1.5 cups grated Parmesan .
8. 8

   Season to taste with salt and pepper .
9. 9

   If desired, serve with grated Parmesan.