Risotto Milanese

50g unsalted butter

1-2 onions (white or red, both work)

400g risotto rice

250ml dry white wine (I usually use Riesling)

1l beef broth

1-2 hands full of shreeded parmesan

salt

pepper

a pinch of saffron (optional, only for color)

Finely dice the onions.

Melt the butter in a pot. Add the onions and cook into glassy. Add rice and briefly roast. Add wine and let cook until wine has been soaked up. Add a bit of salt and a good amount of pepper. If you want to add saffron, do it now by adding it to a bit of the broth.

Over the course of 20min under constant stirring, add the broth. Just add a bit and let soak up fully before adding more.

At the end, mix in parmesan, give a moment to melt, then serve.