Milanese Risotto

• 5- 1/2 cups Chicken Stock
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Small Yellow Onion, Finely Diced
• Coarse Salt And Freshly Ground Black Pepper
• 1- 1/2 cup Aborio Rice
• (about A Pinch) Saffron Threads
• 1/2 cups Dry White Wine
• 1/2 cups Freshly Grated Parmigiano Reggiano
• 2 Tablespoons Unsalted Butter

1. In a medium saucepan, bring the chicken stock to a simmer over medium-low heat.
2. Cover to keep warm.
3. In a large saute pan, heat the olive oil.
4. Add the onion, season with salt and pepper and cook over medium heat, stirring often, until softened, about 5 minutes.
5. Add the rice and cook until toasted, about 1 minute, stirring to thoroughly coat each grain with olive oil.
6. Crumble the saffron threads into the wine and add it to the rice.
7. Reduce the heat to medium-low, then cook, stirring continually, until the wine is completely absorbed.
8. Add one ladleful (about 1/2 cup) of the warm chicken stock and cook over medium-low heat, stirring constantly, until nearly absorbed.
9. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
10. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total.
11. Season the risotto with salt and pepper.
12. Stir in the cheese and butter and serve immediately.

olive oil, yellow onion, salt, rice, saffron threads, white wine, freshly grated parmigiano reggiano, butter

Taken from tastykitchen.com/recipes/main-courses/milanese-risotto/ (may not work)