The golden jewel of Milan. A creamy, rich, saffron-infused rice dish requiring constant attention, continuous stirring, and a precise finish of butter and cheese (mantecatura).
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Sauté the minced onion in butter until translucent but not browned.
Add the rice and toast it for 2-3 minutes until the edges turn translucent.
Pour in the white wine and stir until completely absorbed.
Begin adding the broth one ladle at a time, stirring constantly. Wait until each ladle is absorbed before adding the next.
Halfway through, pour in the saffron- broth. Continue adding broth and stirring until the rice is al dente (about 18 minutes ).
Remove from heat. Vigorously beat in the cold butter and Parmigiano (the mantecatura) until the risotto forms a wave ('all'onda'). Serve on a flat plate.
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