Risotto alla Milanese

Prepare the Stock:

In a saucepan, warm the chicken or vegetable stock over low heat. You'll want to keep this stock warm throughout the cooking process.

Infuse the Saffron:

In a small bowl, soak the saffron threads in a little hot water or a ladleful of the warm stock to release their color and flavor.

Sauté the Onions:

In a large, heavy-bottomed pot, heat the olive oil and melt half the butter over medium heat.
Add the chopped onion and sauté until it's translucent, not browned, which takes about 5 minutes.

Toast the Rice:

Add the Arborio rice to the pot and stir for a few minutes until the grains are well-coated and start to turn translucent at the edges. This toasting step is crucial for a good risotto.

Add Wine:

Pour in the white wine and stir until it's mostly absorbed by the rice.

Cook the Risotto:

Start adding the warm stock, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful.
After about 15 minutes, add the saffron-infused stock/water.
Continue to add stock and stir. The whole process should take about 18-20 minutes, until the rice is al dente and the risotto is creamy.

Final Touches:

Remove the pot from heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste.
Let the risotto rest for a minute or two – it should be creamy, not runny.

Serve Immediately:

Serve the Risotto alla Milanese hot, garnished with a little more grated Parmesan if desired.

Tips:

The key to a great risotto is patience and constant attention. Keep stirring and add broth slowly.
The quality of the stock is vital – homemade or high-quality store-bought stock will give the best flavor.
Saffron is essential for the authentic Milanese flavor and color, so try not to skip it.
Risotto alla Milanese is often served with Osso Buco, but it's also a splendid dish on its own, perhaps accompanied by a crisp, dry white wine and a simple green salad for a complete meal. Buon appetito!