Risotto alla Milanese

Soak the saffron in a few spoonfuls of hot broth.

Keep the broth hot and finely chop the onion.

Saute the onion in butter until translucent, add the rice, and toast for 1-2 minutes.

Pour in the white wine and stir until it almost fully evaporates.

Gradually add broth, stirring often, until the rice is al dente.

Add the saffron infusion, Parmesan, and butter, cover for 2 minutes, and serve creamy.