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Rissotto alla Milanese
1 cup butter
4 tablespoons olive oil
1 onion, finely chopped
2 cups Arborio Rice
5 cups chicken stock
1/4 teaspoon saffron
salt and pepper to taste
1/3 cup grated parmigiano cheese
Melt half of the butter and the olive oil in a sauce pan. Add diced onion and
cook for 10 - 15 minutes without allowing the onion to brown.
Add rice and sauté with onions and butter.
Take a small amount of hot chicken broth and add saffron to make an infusion.
Add remaining "hot" stock one ladle at a time, constantly stirring until all of
the stock has been absorbed.
Remove from the heat and add remaining butter, parmigiano cheese and fresh
ground black pepper.