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Risoto Milanese

Created by FrenchBunny on October 25, 2011

Step 1: Heat the olive oil and 2 TBS of the butter in a skillet over medium heat
Step 2: Add the chopped onion and cook for about 8 to 10 minutes or until softened and translucent
Step 3: Meanwhile heat the broth in a saucepan and keep at a low simmer. Take out 1 cup of hot broth and stir in the saffron threads and set aside.
Step 4: Add rice to the onions and stir till well coated, about 2 or 3 minutes. Add the wine to the rice and the 1 cup of broth that has the saffron and cook stirring occasionally over medium heat until the liquid is absorbed.
Step 5: Add another cup of simmering broth to rice and simmer until absorbed. Repeat until rice is tender. Stirring often to prevent sticking. Usually around 25 minutes. Most or all of the broth should be used.
Step 6: When the rice is tender add in the rest of the butter and the grated cheese. Stir until well mixed and serve immediately.