Risotto alla Milanese

Ingredients

• 1½ cup Arborio rice
• 6 cup Chicken or vegetable broth
• ¾ cup Parmesan cheese
• 1 Shallot
• ½ cup Dry white wine
• ¼ tsp Saffron threads
• 4 tbsp Unsalted butter
• 1 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper

Steps

1. Warm the broth in a saucepan over medium heat and keep it at a simmer. In a separate large, heavy-bottomed pot or Dutch oven, heat olive oil and 1 tablespoon of butter over medium heat.
2. Add the finely chopped shallot to the pot and cook until softened and translucent, about 3-5 minutes. Do not brown.
3. Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges of the grains are translucent but the center is still opaque.
4. Pour in the white wine and stir until it is completely absorbed by the rice. Add the saffron threads to a small ladle of warm broth and let it steep for a minute.
5. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. After about 10 minutes, add the saffron-infused broth.
6. Continue adding broth and stirring for about 20-25 minutes, or until the rice is creamy and al dente. It should still have a slight bite.
7. Remove the pot from the heat. Stir in the remaining 3 tablespoons of butter and the grated Parmesan cheese until fully melted and incorporated. Season with salt and pepper to taste.
8. Let the risotto rest for 2-3 minutes before serving immediately.