Risotto alla Milanese

Soak the saffron in a few spoonfuls of hot broth.

Keep the broth hot and finely chop the onion.

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

Pour in the white wine and stir until it has almost completely evaporated.

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

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