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4 oz (115 gr) parmigiano reggiano cheese, freshly grated

For many people in Milan, Risotto remains the most important dish. Saffron is the key ingredient of this dish and gives the traditional flavor and color (the word “saffron” comes from the Arabic word for “yellow”).

In a small bowl, dissolve the saffron in ½ cup (120 c) broth and set aside.  

In a large saucepan, put 3 tablespoons (45 gr) of the butter, and turn heat to medium. When the butter begins foaming, add the onion. Sauté and stir with a wooden spoon for a few minutes until the onion becomes soft.

Add the rice; stir for about 2 minutes . . . .

. . . stir for about 2 minutes until the rice is well coated.

Add the wine and stir to evaporate it.

Add ¼ cup (60 cc) broth, and salt and pepper.

Stir to prevent the rice from sticking.

When the rice begins absorbing the liquid, add more broth.

Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.

After about 10 minutes, stir in the ½ cup (120 cc) broth that has the dissolved saffron.

After about 8 more minutes, add 2 tablespoons (30 gr) butter and the grated parmigiano cheese.

Continue stirring and adding broth.

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