Risotto alla Milanese

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 5-6 cups vegetable broth, heated
• 1/2 teaspoon saffron threads
• 1/4 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the rice and cook, stirring constantly, until lightly toasted, about 3 minutes.
4. Add the heated vegetable broth, 1 cup at a time, stirring constantly until all of the liquid is absorbed before adding more.
5. Stir in the saffron threads, white wine, and Parmesan cheese.
6. Continue to cook, stirring constantly, until the rice is tender, about 20 minutes.
7. Season with salt and pepper, to taste.
8. Serve hot.

Interesting Facts

• Risotto alla Milanese is a traditional Italian dish that originated in Milan.
• The dish is often served as a main course, but can also be enjoyed as a side dish.
• Saffron is the key flavor in this dish, and it adds a unique and delicious flavor.
• Risotto alla Milanese is best served hot and fresh.