Risotto alla Milanese

Ingredients:

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1/2 cup white wine
• 1/4 cup grated parmesan cheese
• 1/4 cup butter
• 1/2 teaspoon saffron threads
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat the broth over medium heat.
2. In a separate large pan, melt the butter over medium heat.
3. Add the chopped onion and minced garlic to the melted butter and cook until softened.
4. Stir in the Arborio rice and cook for 2-3 minutes, until lightly toasted.
5. Add the white wine to the rice mixture and cook until the liquid is absorbed.
6. Using a ladle, add 1 cup of the warm broth to the rice and stir until the liquid is absorbed.
7. Continue adding broth, one cup at a time, and stirring until the rice is cooked al dente, about 20 minutes.
8. Stir in the saffron threads and season with salt and pepper to taste.
9. Remove from heat and stir in grated parmesan cheese.
10. Cover and let the risotto rest for 2-3 minutes before serving.
11. Serve hot and enjoy your delicious Risotto alla Milanese!