Risotto alla Milanese

• 2 cupsarborio rice
• 1 pinchsaffron
• 6 cupschicken stock
• 1 cupwhite wine
• 4 tbspbutter

Instructions

1. 1

   Brown the arborio rice in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook saffron and chicken stock in the same pot until softened and fragrant.

3. 3

   Return the arborio rice, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Risotto alla Milanese taste finished.