* Warm the broth to a simmer.
* In a small bowl, dissolve the saffron in 1/2 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 1/4 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 1/2 cup (120 cc) broth that has the dissolved saffron.
* After about 10 minutes, stir in the 1/2 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.
* The rice will be ready in about 2 more minutes, when al dente, (firm but not too soft or overcooked). Cooking time may vary. Serve at once.
* In a small bowl, dissolve the saffron in 1/2 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 1/4 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 1/2 cup (120 cc) broth that has the dissolved saffron.
* After about 10 minutes, stir in the 1/2 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.
* The rice will be ready in about 2 more minutes, when al dente, (firm but not too soft or overcooked). Cooking time may vary. Serve at once.
RISOTTO ALLA MILANESE - Risotto with Saffron
* 5 cups (approximately 1 liter) chicken or beef broth
* 1/4 teaspoon saffron powder
* 3 + 2 tablespoons (45 + 30 gr) butter
* 1 medium onion, very finely chopped
* 1 - 1/2 cups (300 gr) arborio rice
* 1/2 cup (120 cc) dry white wine
* salt and pepper
* 3 + 2 tablespoons (45 + 30 gr) butter
* 1 medium onion, very finely chopped
* 1 -
* 1/2 cup (120 cc) dry white wine
* salt and pepper
* 4 oz (115 gr) parmigiano reggiano cheese, freshly grated