Risotto Milanese

INGREDIENTS 

• 1.5 Cups Risotto Rice 
• 15 Benefit Spice Saffron Strands
• 6 Cups Chicken Broth
• ¼ Cup Olive Oil
• One Medium Onion, Finely Diced
• ½ Cup Dry White Wine  
• (Or Substitute with Apple Cider Vinegar)
• ½ Cup Dry Italian Cheese, Grated
• (Parmesan, Grana Padano, or Similar)
• 1 Tablespoon Butter (optional)
• Salt to Taste 

DIRECTIONS 

1. Heat Chicken Broth over Medium-High Heat
2. Steep Saffron in a Cup with ¼ Cup Hot Broth
3. In a Frying Pan over Medium-Low Heat, Sauté Onion in Olive Oil for 5-10 Minutes
4. Add Dry Rice to Onion Pan and Toast
5. Add Wine (or Vinegar) and 1 Cup Broth
6. Cook for 15 Minutes, Stirring Occasionally
7. Add Steeped Saffron and Saffron Broth
8. Add 1 Cup Chicken Broth, Stir and Simmer
9. Taste a Few Grains of Rice, Check for Texture
10. Add Broth, 1 Cup at a Time, Cooking and Stirring until Rice is Creamy and Al Dente
11. Remove from Heat, Stir in Cheese and Butter
12. Salt to Taste, Serve, and Enjoy!