Risotto alla Milanese Recipe - Rossella's Cooking with Nonna

Warm up a pan and add 1/2 stick of butter cut into two pieces to help it melt better.

Chop 1/2 medium onion finely using a technique of horizontal and vertical cuts for a fine mince.

Add the minced onion to the melted butter in the pan and cook until translucent, not browned.

Add Arborio rice to the pan after the onions are translucent.

Pour in 1 cup of white wine and let it evaporate until the alcohol smell is gone.

Keep a pot of chicken broth hot while cooking the risotto.

Add 2-3 ladles of hot chicken broth to the rice at a time, stirring until absorbed before adding more.

After the first ladle of broth, add saffron strands for color and flavor.

Continue adding broth until the rice is almost transparent around the edges, indicating it's nearly done.

Finish the risotto by adding another 1/2 stick of softened butter and 3 tablespoons of Parmesan cheese, stirring quickly to melt them in.

Serve immediately, ensuring the risotto is creamy and rich.

Equipment Needed

Spice Level: