Try this mouthwatering risotto alla milanese

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Ingredients:

- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 tsp saffron threads
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt to taste

Instructions:

- Heat the chicken or vegetable broth in a saucepan and keep it warm over low heat.
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the Arborio rice to the saucepan with the onions and garlic, stirring constantly for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook, stirring, until the wine is absorbed by the rice.
- Dissolve the saffron threads in a couple of tablespoons of warm water, then add it to the rice mixture.
- Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more.
- Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the the remaining butter and grated Parmesan cheese until melted and well combined. Season with salt to taste.
- Remove the risotto from heat and let it rest for a minute or two before serving.
- Serve the risotto Milanese hot, garnished with additional grated Parmesan cheese if desired. Enjoy!
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