Risotto alla Milanese (Saffron Risotto)

Ingredients

• 1.5 cups Arborio or Carnaroli rice
• 1/2 tsp saffron threads
• 4 cups chicken broth (or beef broth), hot
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 4 tbsp butter, divided
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp beef marrow (optional, traditional)

Instructions

1. 1

   Pour the broth into a saucepan and bring it to a simmer. Keep it hot over low heat throughout the cooking process. Place the saffron threads in a small bowl and cover with a ladleful of the hot broth to steep.

2. 2

   In a heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter (and beef marrow if using) over medium heat. Add the chopped onion and sauté gently for 3-4 minutes until soft and translucent but not browned.

3. 3

   Add the rice to the pot and toast it for 1-2 minutes, stirring constantly, until the grains are coated and slightly translucent at the edges.

4. 4

   Pour in the white wine and stir until fully absorbed, about 2 minutes.

5. 5

   Begin adding the hot broth, one ladle at a time, stirring frequently. Wait until each ladle of liquid is almost absorbed before adding the next. This process takes about 18-20 minutes.

6. 6

   About halfway through cooking, add the saffron-infused broth to the pot. The rice will turn a beautiful golden yellow.

7. 7

   When the rice is tender but still has a slight bite ('al dente') and the mixture is creamy, remove the pot from the heat.

8. 8

   Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Cover the pot and let it rest for 2 minutes before serving.