Risotto Milanese (WW426)

Chop onion Grate Parmesan In a medium sauce pan bring the broth to a boil. Reduce the heat and simmer Two. In a small bowl dissolve the saffron in 1 cup of broth. Three. In a large nonstick saucepan heat the oil. Sauté the onion until softened, about two minutes. Add the rice; cook, stirring to coat, about one minute. Four. Add the wine and 1/2 cup of the broth; cook, stirring, until the liquid is absorbed. Continue adding the broth, alternating between plane broth and saffron broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more, until the rice is just tender. The total cooking time should be 25 to 30 minutes. Serve in the cheese, margarine or butter, lemon zest and pepper. Serve at once