Risotto alla Milanese 🍛 How to Make the Creamiest Saffron Risotto

In a saucepan, heat the broth over low heat and keep it warm.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly until the rice is lightly toasted.

Pour in the white wine and cook until it has mostly evaporated, stirring frequently.

Add the saffron threads to the warm broth and stir to dissolve.

Begin adding the broth to the rice, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Stir in the remaining butter and grated Parmesan cheese, and season with salt and black pepper to taste.

Remove from heat, garnish with fresh parsley, and serve immediately.

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