Risotto Milanese (that means with saffron)

Again, risotto is expensive and time consuming, but it's great for special occasions and just sooo lovely. As long as you're willing to stand over it. Just pour yourself a glass of wine and have a friend to keep you company. It's fun, I swear!

• 1/4cup extra virgin olive oil (I won't say EVOO because I hate Rachel Ray. There I said it)
• 1 medium onion, diced
• 1 tsp saffron threads
• 3 1/2 cups chicken stock (usually more), HOT
• 2 cups arborio rice
• 1/2 cup white wine (more, more!)
• 4 tbsp butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

In a 12-14 inch skillet, heat the olive oil over medium heat. Add the onion & cook until softened & translucent but not browned, 8-10min.

Meanwhile, heat the stock & add saffron to the stock - stirring to infuse. Once the onions are translucent, add the rice & stir with a wooden spoon until toasted & opaque, 3-4 minutes.

Add the wine to the toasting rice, and then add a 4-6oz ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continually adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.

Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.

Stir in the butter and cheese until well mixed. Garnish with extra cheese.