Risotto alla Milanese

Ingredients(for 1 generous bowl (about 250g cooked risotto))

• 1 cup Arborio rice (Italian short-grain rice)
• 3 cups Vegetable broth (homemade or low-sodium)
• 1/4 teaspoon Saffron threads (Italian: zafferano)
• 1/4 cup, finely chopped Onion (Italian: cipolla)
• 1 tablespoon Olive oil (extra virgin)
• 2 tablespoons, grated Parmesan cheese (Italian: Parmigiano Reggiano)
• 1 tablespoon Unsalted butter (Italian: burro) - optional
• 1/4 cup White wine (dry, optional) - optional
• to taste Salt
• to taste Black pepper (freshly ground) - optional

Instructions

1. 1

   Warm the vegetable broth in a saucepan over low heat. Soak saffron threads in 2 tablespoons of hot broth to infuse color and flavor.

   5 minutes

   Keeping the broth hot ensures even cooking and creamy consistency.

2. 2

   Heat olive oil in a heavy-bottomed pan. Add chopped onion and sauté until translucent, but not browned.

   3 minutes

   A gentle sauté preserves the sweetness of the onion.

3. 3

   Add Arborio rice to the pan and stir for 1-2 minutes until the grains are coated and slightly toasted.

   2 minutes

   Toasting the rice enhances flavor and helps maintain texture.

4. 4

   Pour in white wine (if using) and let it evaporate, stirring constantly. Then add saffron-infused broth.

   2 minutes

   Wine adds depth, but can be omitted for a lighter dish.