Milanese Risotto

In a medium saucepan, bring the chicken stock to a simmer over medium-low heat. Cover to keep warm.

In a large saute pan, heat the olive oil. Add the onion, season with salt and pepper and cook over medium heat, stirring often, until softened, about 5 minutes. Add the rice and cook until toasted, about 1 minute, stirring to thoroughly coat each grain with olive oil. Crumble the saffron threads into the wine and add it to the rice. Reduce the heat to medium-low, then cook, stirring continually, until the wine is completely absorbed. Add one ladleful (about ½ cup) of the warm chicken stock and cook over medium-low heat, stirring constantly, until nearly absorbed.

Continue adding the stock ½ cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total. Season the risotto with salt and pepper. Stir in the cheese and butter and serve immediately.