Risotto Milanese

• 1 12 cups rice
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 large onion
• 12 cup dry white wine
• 3 cups hot chicken broth
• 14 teaspoon powdered saffron
• 1 tablespoon butter
• 2 tablespoons parmesan cheese
• 14 teaspoon salt
• 14 teaspoon pepper

1. Heat 2 tbsp butter and the olive oil in a pan.
2. Add peeled and finely chopped onion.
3. Cook until onion is tender, stirring gently.
4. Add rice to pan, stir until it is well coated with the butter mixture.
5. Add wine and only 1 cup of the broth and all the saffron.
6. Bring mixture to a boil.
7. When water has almost evaporated, add another cup of the broth.
8. Stir well again, bring to a boil again; add the rest of the broth.
9. Reduce heat, cook until the broth is absorbed and the rice looks creamy.
10. The whole process should take about 20 minutes.
11. Stir in extra butter and the parmesan, the salt and the pepper.
12. Stir gently until butter melts.

rice, butter, extra virgin olive oil, onion, white wine, chicken broth, powdered saffron, butter, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/risotto-milanese-305290 (may not work)