Risotto Milanaise

By Sophialuc

Ingredients

• 6 tablespoons butter
• 1 small onion, minced
• 2 cups long grain rice
• 4 to 5 cups chicken-beef broth (3/4 chicken, 1/4 beef)
• Pinch of Saffron
• 6 tablespoons grated Parmesan cheese

Preparation

Step 1

I a dutch over, melt butter and saute the onion until golden. Add the rice and just enough broth to cover, 1/2 cup. Cook the rice on medium heat, stirring frequently. As the broth is taken by the rice, add more, 1/2 cup at a time. When 4 cups are gone, taste to see if rice is tender. If not, continue to cook, adding more broth.

When the rice is tender, let the last broth cook away and add the saffron. If you can only find threads, soak them in a tiny bit on warm water to get the saffron color you want. Stir in the cheese and serve, topped with more cheese.