Risotto alla Milanese

Instructions

1. 1

   Prepare the Broth: In a saucepan, bring the broth to a gentle simmer and keep it warm over low heat. The broth must be hot when added to the rice to maintain an even cooking temperature.

2. 2

   Sweat the Onion: In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the finely minced onion and a pinch of salt. Cook gently for 5-7 minutes until the onion is completely soft and translucent, without browning.

3. 3

   Toast the Rice: Increase the heat to medium. Add the rice to the skillet and stir constantly for 2-3 minutes. The edges of the rice grains should become translucent, and it should smell slightly nutty.

4. 4

   Deglaze and Simmer: Pour in the white wine, stirring constantly until the liquid is almost completely absorbed.

5. 5

   Add Broth Gradually: Begin adding the hot broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Halfway through cooking, pour in the steeped saffron liquid. Continue this process until the rice is tender but retains a slight bite (*al dente*), about 18-20 minutes.

6. 6

   Mantecatura (The Finish): Remove the skillet from the heat. Vigorously stir in the remaining 2 tablespoons of cold butter and the grated Parmesan cheese until fully melted and emulsified, creating a velvety, wave-like consistency. Serve immediately on flat plates.