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Risotto alla Milanese
Serves 8-10

Ingredients:
10 cups chicken or beef or vegetable broth
3 tablespoons extra-virgin olive oil
7 tablespoons butter
1/2 cup peeled and chopped white onion
1 medium whole onion
3 cups: Vialone Nano or Carnaroli or Arborio rice
3/4 cups dry white wine
1 teaspoon powdered saffron, dissolved in 3 tablespoons warm broth
2 or 3 teaspoons salt
Pepper to taste (optional)
1 cup grated Parmigiano cheese
4 medium carrots and 4 celery stalks
2 oz. Porcini mushrooms

Broth preparation:
Boil 10 cups of water. Add 3 t salt. Add 4 medium pieces
of chicken, the carrots, the celery and the whole onion. I prepare my broth in a pressure cooker for convenience and taste.

Method:
While heating the broth in one pot, in another large pot over medium heat, melt 4 table- spoons of butter with 3 tablespoons of olive oil; then saute' the chopped onion in the butter and oil until pale golden in color.
Add the rice to the onion and stir with a wooden spoon until the rice is well coated with the butter and oil.
Add the wine and stir until it is almost all absorbed.
Next, add ladle by ladle enough heated broth to cover the rice and continue stirring.
Keep the rice on medium heat, stirring and scraping the bottom of the pot constantly.
As soon as the broth is absorbed add another ladleful, about _ cup at a time, and continue to stir.
See Note:
When the rice is done, it should be creamy and the grains should be tender yet firm, this will take about 20 minutes.
Stir in the saffron/broth until the rice is evenly colored and flavored.
Season with salt, stir in a half cup of the cheese and the remaining butter.
Serve topped with the remaining cheese.

Buon Appetito

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