Risotto Milanese

In a large Dutch oven or another deep pot, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes.

Meanwhile, in another saucepan over medium heat, add the saffron to the stock, stirring to infuse for a few minutes.

Once the onions are translucent, add the rice to the pan and stir with a wooden spoon until the rice is toasted and opaque, 3 or 4 minutes.

Add the wine to the toasting rice, and then add a 4- to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Keep adding the stock a ladle at a time. Make sure to wait until the liquid is absorbed before adding any more. Cook until the rice is tender and creamy and yet still a little al dente, about 25 minutes. Turn off the heat and stir in the butter and parmesan.