SAFFRON RISOTTO - How to make Creamy Risotto alla Milanese.

Finely chop half an onion.

In a saucepan, heat extra virgin olive oil over medium-low heat.

Add the chopped onion and sauté until it becomes translucent.

Add the rice and toast it for a couple of minutes.

Deglaze with white wine.

Begin adding the hot vegetable broth.

After about 10 minutes of cooking, add the saffron.

Season with salt.

Continue cooking, adding more broth as needed, until the rice is al dente and has a creamy consistency.

Remove the risotto from the heat.

Let it rest for a couple of minutes.

Add the butter and grated Parmigiano Reggiano.

Stir vigorously to make the risotto even creamier.

Equipment Needed

Spice Level:

Dietary