How to make
Boil the broth slightly and dissolve the saffron in 1/2 cup of it. Leave it aside. In a thick bottomed pan, heat 3 tablespoons of butter and fry the finely chopped onion until soft, stirring with a wooden spatula.
Add the rice and stir well for about 5 minutes, then top up with wine, 1/4 of the broth, salt and pepper to taste. As soon as the rice absorbs the liquid slightly, top it up with some of the broth. In this way, add the broth in portions while stirring. After 10-odd minutes add the dissolved saffron.
Once the rice absorbs all the liquid, add the remaining butter, remove from the heat and mix the grated parmesan in. Serve the risotto alla Milanese with chopped fresh parsley.
