Risotto Milanese

Risotto Milanese

2 cups arborio rice
1 medium onion, very finely chopped
8 tablespoons unsalted butter
1/2 cup dry white wine
6 cups low-sodium chicken broth, warmed
1/2 teaspoon saffron threads
1 cup finely grated Parmesan
Salt and freshly ground black pepper to taste

In large saucepan, add the butter and melt over medium heat. Add the onions and cook until it's translucent and fragrant, about 5 minutes.
Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 1 cup of broth and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.
Cook until most of the liquid has been absorbed, stirring every minute or two. Add another 1/2 cup of broth and keep cooking, stirring and adding 1/2 cup of broth at a time until all the liquid is absorbed and the rice is al dente.
When the rice is ready, stir in the cheese. Remover from heat and stir in the remaining 6 tablespoons butter. Season with salt and pepper.