Risotto alla Milanese

1. Take a deep pot and heat up the chicken stock.
2. As it begins to simmer add saffron threads into the stock so it can get the flavor of saffron.
3. Let it stay on heat for a few minutes until it is needed for the Risotto alla Milanese.
4. Take a wide pan and put it on the stove. Heat up some olive oil in it.
5. Now add chopped onion in the oil and fry until it turns translucent.
6. Add salt into the pan.
7. After a minute add Arborio rice in the pan and fry them until they turn slightly brown.
8. Now add a glass of wine.
9. Cook until the wine has dried up considerably.
10. Now ladle out a couple of spoonfuls of the broth into the pan.
11. Again cook until the broth has dried out almost completely.
12. Then add another spoonful in the pan.
13. Keep adding until rice completely cooks.
14. Leave them a little watery in the end.
15. Turn the heat low.
16. Add butter and grated parmesan cheese in the pan.
17. Season the whole pan with salt and black pepper powder according to your taste.
18. Now cover the pan with a lid and let it cook slowly for 5 full minutes.
19. Serve hot!

Trivia

• Italians say that Risotto alla Milanese should be like a wave. The spoon should not stick into it.

Saffron threads which are used in a very small quantity in Risotto alla Milanese have the biggest impact on the dish!