Risotto Milanese

Directions

1. 1
   Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent.
2. 2
   Add the rice and stir until it is well coated with the butter.
3. 3
   Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
4. 4
   Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
5. 5
   About 5 minutes before completion, add the saffron. Remove from the heat, add the remaining butter and the parmesan cheese, stir to combine.