Classic Saffron Risotto alla Milanese

Heat the broth in a small saucepan over low heat and keep it warm throughout cooking; using hot broth ensures even cooking and a creamy result.

In a wide, heavy-bottomed skillet, heat the olive oil with 1 tablespoon of the butter over medium heat until melted and shimmering.

Add the chopped onion and sauté gently for about 5 minutes, until soft and translucent, without allowing it to brown.

Stir in the Arborio rice and toast for 2–3 minutes, making sure each grain is coated with fat; this step enhances flavor and helps build the risotto’s creamy texture.

Pour in the white wine and stir continuously until it has mostly evaporated and the rice looks glossy.

Begin adding the warm broth one ladle at a time, stirring frequently. Let each addition be nearly absorbed before adding the next.

About halfway through cooking, dissolve the saffron threads in a small amount of warm broth and stir it into the risotto, evenly distributing its color and aroma.

Continue adding broth and stirring until the rice is creamy yet al dente, with a slight bite at the center, about 18–20 minutes total.

Remove the pan from the heat and gently stir in the remaining tablespoon of butter and the grated Parmesan cheese until the risotto becomes silky and cohesive.

Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with chopped fresh parsley.