Risotto alla Milanese

Ingredients

• 5 1/2 cups chicken stock, preferably homemade
• 2 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups arborio rice (10 oz)
• Pinch of saffron threads
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 tbsp unsalted butter
• 2 tbsp chopped flat-leaf parsley

Instructions

1. In a medium saucepan, bring the chicken stock to a simmer; keep warm.
2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
3. Add the rice and cook for 1 minute, stirring to thoroughly coat.
4. Crumble the saffron into the wine.
5. Add the saffron and wine mixture to the rice and cook, stirring, until the wine is absorbed.
6. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
7. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
8. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.
9. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.