Classic Risotto alla Milanese

Ingredients

• 1.5 cups Arborio rice
• 0.5 teaspoon Saffron threads
• 5 cups Chicken or vegetable broth
• 0.5 cup Dry white wine
• 4 tablespoons Unsalted butter
• 1 large Shallot, finely minced
• 0.75 cup Grated Parmesan cheese
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt(optional)
• 0.25 teaspoon Black pepper(optional)

Instructions

1. 1

   Warm the broth in a saucepan over low heat and soak the saffron threads in two tablespoons of the warm broth.

2. 2

   In a large heavy-bottomed pan, melt 2 tablespoons of butter with the olive oil over medium heat.

3. 3

   Add the minced shallot and sauté until translucent, about 3 minutes, without browning.

4. 4

   Add the Arborio rice and toast for 2 minutes, stirring constantly until the edges are translucent.

5. 5

   Pour in the white wine and stir until the liquid is fully absorbed by the rice.

6. 6

   Add the warm broth one ladle at a time, stirring frequently and waiting for the liquid to absorb before adding more.

7. 7

   Halfway through the process, stir in the saffron-infused liquid to give the rice its signature golden color.

8. 8

   Once the rice is al dente and creamy, remove from heat and stir in the remaining butter and Parmesan cheese.