Classic Risotto Milanese

Ingredients

• 1.5 cups arborio rice 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 5 cups chicken stock see unsalted (such as Swanson)
• 0.5 cup wine dry white
• 2 tablespoons parsley fresh chopped
• 0.6 teaspoon kosher salt 
• 1.5 tablespoons olive oil extra virgin extra-virgin
• 1.3 cups onion diced
• 0.3 cup parmesan grated
• 0.3 teaspoon saffron threads crushed

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
2. Heat a Dutch oven over medium heat.
3. Add oil to pan; swirl to coat.
4. Add onion; cook 5 minutes, stirring occasionally.
5. Add rice, salt, and saffron; cook 1 minute, stirring frequently.
6. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition.
8. Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.