Risotto alla Milanese

In a medium-sized saucepan, heat 2 tablespoons of olive oil over medium-high heat.

Add 1.5 cups of diced onions and 2 cloves of minced garlic, sauté until the onions are slightly translucent.

In a separate pot, heat 6 cups of chicken broth until hot and keep it nearby.

Once the onions are ready, add 2 cups of Arborio rice (do not rinse the rice) to the saucepan and sauté for about 5 minutes until the rice is slightly toasted.

Add 1 cup of dry white wine (Sauvignon Blanc) and 1 teaspoon of saffron to the rice, stirring until the wine is mostly absorbed (about 3 minutes).

Start adding the chicken broth, adding 0.5 cups at a time, stirring until almost absorbed before adding more, for about 15-20 minutes.

Continue adding broth and stirring until the rice is cooked to your desired texture, tasting for doneness (should not be crunchy).

After about 20 minutes, when the risotto is creamy, add 1 cup of freshly grated Parmesan cheese and stir until melted and incorporated.

Taste the risotto for seasoning, adjusting with salt and pepper as necessary.

Equipment Needed

Spice Level: