Risotto Milanese

• 1/2 stick unsalted butter (4 tablespoons or 2 ounces), divided
• 1 Tablespoon extra-virgin olive oil
• 1 medium white or yellow onion, cut into 1/4-inch dice
• 1 clove garlic, minced
• 1/2 teaspoon saffron threads, crushed in a mortar and pestle
• 5-7 cups chicken stock, simmering
• 2 cups arborio rice
• 1/2 cup dry white wine, drinkable quality (4 ounces)
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup plus extra for garnish)
• salt and freshly ground black pepper, to taste

1. Place a medium casserole over medium-high heat; add 3 Tablespoons of the butter and the olive oil and heat through. Stir in the diced onion and cook until translucent, about 8-10 minutes; add the garlic and cook for 1 more minute
2. While the onion is cooking, add the crushed saffron threads to the simmering stock, stirring to combine
3. Add the arborio rice to the casserole, stirring constantly to coat each grain. Cook for 1-2 minutes, then add the wine, continuing to stir until all of the wine has evaporated
4. Stirring constantly, add a large (6-ounce) ladle of the stock to the rice mixture. When the stock has disappeared, add another ladle of stock, stirring all the while
5. Continue adding stock as needed until the rice is cooked, about 20 minutes. (You may not use all of the liquid, or you may need more.) The rice is cooked when it is tender and creamy with a slightly firm center. Taste, and adjust the seasoning with salt and pepper
6. Remove the casserole from the heat; stir in the Parmigiano-Reggiano and remaining tablespoon of butter until well mixed. Serve garnished with additional Parmigiano-Reggiano

unsalted butter, extravirgin olive oil, white, clove garlic, saffron threads, chicken, arborio rice, white wine, cheese, salt

Taken from www.epicurious.com/recipes/member/views/risotto-milanese-50006348 (may not work)