Risotto alla Milanese

Adapted by: Harry A. Frank

Ingredients:

6 T. butter

1 medium onion chopped

2 c. pearly white rice

1 tsp. chopped saffron stems

Salt and freshly ground pepper to taste

1/2 c. dry white wine

5 c. chicken stock

1/2 c. fresh grated Parmesan cheese

Directions:

Heat 4 tablespoons of the butter in a large pan. Add the chopped onion and cook until it is translucent. Add the rice, saffron, salt and pepper and stir until the grains are well coated.

Meanwhile, heat the stock and keep it simmering.

Add the wine to the rice and cook, stirring gently until all the liquid has been absorbed.

Add 1 cup of the hot stock stirring gently until it is absorbed. Continue to add the stock 1/2 cup at a time, stirring occasionally, until it is absorbed.

When all the stock has been added and absorbed and the rice is tender but not sticky or mushy, turn off the heat and fold in the remaining butter and the cheese. Serve at once.

Serving suggestion: Use as a side dish with grilled Italian sausages and a fresh green salad.