Risotto Milanese

• 12 cup unsalted butter
• 1 14 cups finely chopped onions
• 2 14 cups arborio rice
• 1 teaspoon loosely packed saffron thread
• 9 -12 cups of light boiling chicken broth
• 34 cup freshly grated parmesan cheese

1. melt 1/2 of the butter over moderate heat in a large, heavy saucepan.
2. Add the chopped onion abnd cook, stirring occasionally, until the onion is soft and golden about 7 minutes.
3. Add the rice.
4. Stir well to coat the rice with the butter.
5. Sprinkle with the saffron threads.
6. Cook, stirring for 1 minute.
7. Increase the heat to moderately high.
8. Add 2 cups of the chicken broth (or just enough to cover the rice), stirring constantly.
9. When all of the broth has been absorbed, add approximately 1/2 cup more boiling broth, stirring until it is absorbed.
10. Repeat this procedure, adding 1/2 cups of broth until the rice is al dente.
11. Add broth at the end to adjust sauce.
12. Stir the remaining butter into the rice along with the freshly grated parmesan cheese.
13. Taste for seasoning, and serve hot from a large platter onto warmed plates.

unsalted butter, onions, arborio rice, thread, light boiling chicken broth, freshly grated parmesan cheese

Taken from www.food.com/recipe/risotto-milanese-90308 (may not work)