Risotto Alla Milanese

• 2 cups risotto rice Arborio Rice
• 1 onion Medium
• 6 3/8 tablespoons Parmesan cheese
• 4 extra virgin olive oil Table Spoons
• salt to taste
• 1 cup dry white wine
• saffron for the yellow color
• 4 1/4 cups chicken stock Warm, 1 liter of water + 2 stock cubes
• 2 1/8 tablespoons unsalted butter

1. Heat up 4 table spoons of olive oil in a medium - large sauce pan. Add finely chopped onion and sweat for about 5 minutes or until the onion gets almost transparent color.
2. Add the rice and toast for a few minutes, stirring occasionally.
3. Reduce the heat to medium, add wine and keep stirring until it has evaporated. Season with salt. Now add the stock (about a glass at a time), stir frequently so the rice doesn't stick to the bottom. Once the stock has been absorbed into the rice, add more stock (stir continuously) and repeat for a further 20 - 25 minutes (until the rice is cooked - but not overcooked).
4. Halfway through the process add saffron to the rice and stir to get nice yellow color (Start with a small amount of saffron, if you prefer a darker shade of yellow, add some more).
5. 2 minutes before serving add butter and grated Parmesan cheese. Mix well.
6. Serve hot with some more Parmesan cheese and a glass of white wine.

risotto rice, onion, parmesan cheese, extra virgin olive oil, salt, white wine, saffron, chicken stock, unsalted butter

Taken from www.yummly.com/recipe/Risotto-Alla-Milanese-1671817 (may not work)