A classic northern Italian risotto from Milan made with Arborio rice, saffron, butter, Parmigiano-Reggiano, and a rich broth. Its creamy texture and vibrant golden color make it one of Italy's most iconic rice dishes.
Warm the broth in a saucepan and keep it at a gentle simmer. Steep the saffron threads in a small amount of warm broth for several minutes.
Heat the olive oil and 1 tablespoon of butter in a large saucepan over medium heat.
Use warm broth throughout the cooking process to maintain an even temperature and encourage the rice to cook evenly. Stir frequently, but not constantly, to develop the risotto's signature creamy texture while keeping the grains pleasantly al dente.
Add the diced onion and cook until softened and translucent without browning.
Stir in the Arborio rice and toast for 1 to 2 minutes, coating each grain with the butter and oil.
Pour in the white wine and stir until it has mostly evaporated.
Add one ladle of warm broth and stir frequently until the liquid is nearly absorbed.
Continue adding the broth one ladle at a time, allowing each addition to absorb before adding the next.
Stir in the saffron-infused broth during the final 10 minutes of cooking.
When the rice is creamy and tender with a slight bite, remove the pan from the heat.
Stir in the remaining butter and the grated Parmigiano-Reggiano until smooth and creamy.
Season with salt and black pepper to taste, then serve immediately.
