Risotto Milanese

6 ounces onions, chopped

1/2 cup olive oil

10 ounces arborio rice

16 saffron threads

3/4 cup white wine

2 quarts chicken stock

1 pinch salt, to taste

1 pinch black pepper, to taste

2 tablespoons butter

1/4 cup grated Parmesan cheese

Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine.

Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup

stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust

seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese.

Serve hot.

Recipe by Carlucci on Halsted Street, Chicagoj

4 servings