Risotto Milanese

Ingredients

• 2 cups Arborio rice
• 1/3 cup butter
• 1 onion
• ½ cup dry white wine
• 6-6.5 cups bouillon
• 1 envelope saffron
• grated parmesan
• salt

Instructions

1. Sauté the finely chopped onion in half the butter until golden.
2. Add the rice and sauté until slightly golden.
3. Add a little salt.
4. Deglaze the pan with the white wine and slightly reduce over medium to medium-high heat.
5. While constantly stirring, add the bouillon a little at a time, approximately cup by cup, and allow the liquid to partially absorb before adding more.
6. Cook the rice to al dente (or more, to taste) and leave a little liquid remaining. Risotto should be neither soupy nor dry.
7. Stir in the saffron just before the risotto is done.
8. Add the parmesan, to taste, and remaining butter.