Risotto Milanese

🥘 Ingredients

• Arborio rice
  2 c
• Parmesan
  1.5 c
• butter
  3 Tbsp
• dry white wine
  1/2 c
• onion
  1 c
• pepper
• saffron threads
  3 generous pinches
• salt
• vegetable broth
  10 c

🍳 Cookware

• saucepan
• large heavy saucepan

1. 1

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

   saffron threads: 3 generous pinches, vegetable broth: 1 c
2. 2

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

   vegetable broth: 9 c
3. 3

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

   butter: 3 Tbsp
4. 4

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

   onion: 1 c
5. 5

   Stir in Arborio rice .

   Arborio rice: 2 c
6. 6

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

   dry white wine: 1/2 c
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 .

   Parmesan: 1.5 c
8. 8

   Season to taste with salt and pepper .

   salt, pepper
9. 9

   If desired, serve with grated Parmesan.