Risotto Alla Milanese

• 2 oz. butter
• 2 tbsp olive oil
• 1 onion (small) minced
• 13 oz. Italian rice (Carnaroli or Arborio)
• 1/2 cups dry white wine
• 1 pinch saffron
• 5 cups white chicken stock, hot
• 3 tbsp butter
• 2 oz. parmesan, freshly grated

1. 1. Heat butter and oil in a large saucepan
2. 2. Add onion and cook lightly
3. 3. Add rice and mix well
4. 4. Add white whine and reduce by half. Season with salt and pepper
5. 5. Infuse saffron in hot stock
6. 6. Pour half the stock and stir over medium low simmering heat. Once stock is almost all absorb by rice, pour remaining stock in small amount. Repeat procedure until rice is inflated and creamy, but slightly al dente (approx 30-40 minutes cooking time)
7. 7. Finish by adding butter and parmesan

butter, olive oil, onion, italian rice, white wine, saffron, white chicken, butter, parmesan

Taken from www.epicurious.com/recipes/member/views/risotto-alla-milanese-50076470 (may not work)