Risotto Milanese

I came back from traveling to Morocco with an ungodly amount of saffron and I’m giddy that I love this risotto. It looks regal and it tastes rich. I simply can’t get enough of it. Need saffron? Call me. I’ll send you some at wholesale pricing.

Risotto Milanese

from James Beard Foundation

Ingredients:
4 cups (32 ounces) broth or stock
Pinch saffron
9 tablespoons unsalted butter, divided
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
3/4 cup freshly grated Parmesan cheese