Risotto alla Milanese - edible Southeastern Massachusetts
- In a separate pan, heat butter and olive oil. Add chopped onion and cook gently until translucent.
Ingredients
- 1½ cups Arborio rice
- 1 small onion (finely chopped)
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup dry white wine
- 4 cups chicken or vegetable stock (kept warm)
- A pinch of saffron threads (soaked in 2 tablespoons warm water)
- ½ cup grated Parmigiano-Reggiano
- Salt and pepper to taste
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