Milanese Risotto

Directions

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