Risotto alla Milanese

5 cups chicken broth (warmed)

3 tbsp. olive oil

1 onion (diced)

3 cloves garlic (minced)

2 cups short grain Arborio rice

Pinch of saffron threads

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

2 tbsp. butter

Salt and pepper (to taste)

Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat.

Heat olive oil in a heavy saucepan and cook onions and garlic, stirring frequently, until onions become translucent, about 4 to 5 minutes; don't let the vegetables brown.

Stir in the rice and cook over medium heat, stirring constantly, 3 to 4 minutes longer until some grains begin to look translucent.

Dissolve the saffron into the wine.

Add wine to the pot; cook and stir until liquid is absorbed. Then add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly, until the liquid is absorbed.

At this point, add more broth, about 1 cup, at a time and stir.

The whole cooking process should take about 20 to 25 minutes. The rice should be tender, but firm, or al dente, in the center; test it by biting into some grains. When the rice is done, remove the pan from the heat and stir in cheese and butter and salt and pepper to taste. Stir until melted, then serve.

Serves 6