Risotto Milanese

• 1 ½ cup Arborio rice
• 5 cup chicken or vegetable broth (warm)
• ½ cup dry white wine
• ¼ tsp saffron threads (dissolved in 2 tbsp warm water)
• 2 shallots (finely diced)
• 4 tbsp butter (divided)
• 2 tbsp olive oil
• 1 cup Parmesan cheese (freshly grated)
• 1 tsp salt and pepper

How to Make It

1. 1

   Warm broth in a separate pot over low heat.

2. 2

   Heat olive oil and 2 tbsp butter in a wide pan. Sauté shallots until translucent, 3 minutes.

3. 3

   Add rice and toast 2 minutes, stirring, until edges are translucent.

4. 4

   Add wine and stir until absorbed. Add saffron water.

5. 5

   Add warm broth one ladleful at a time, stirring constantly and waiting until each addition is absorbed, about 18-20 minutes total.

6. 6

   Remove from heat. Stir in remaining butter and Parmesan. Season to taste. Rest 2 minutes, then serve.