Risotto alla milanese (Rice Milan style)is a light and delicious alternative to pasta with a beautiful yellow color which is gotten from saffron. Saffron is the world’s most expensive spice. It comes from a tiny purple crocus flower that produces three stigmas per flower. The stigmas are picked by hand and dried. You need about 14, 000 of these delicate stigmas to produce one ounce of saffron. Fortunately, they are very potent and a little bit goes a long way.

Ingredients for four persons:

Chicken broth                         7 cups

Saffron                                   4  threads or 1/8 tsp. powdered 

Olive oil (extra-virgin)             ¼ cup

Butter                                     1 Tablespoon  

Onions, diced                          ½ cup  

Parmesan cheese, grated           2/3 cups  

Arborio rice                            2 cups  

Salt and Pepper                        to taste  

Wine, dry, white                      ½ cup 

How to do it:

In a large pot, heat the broth but don’t let it come to a full boil. A simmer is perfect. 

Heat the oil in a separate pot over medium heat.

Add the onion and sauté slowly until translucent and tender. 

Stir in the rice until the grains are coated with the oil. (This will keep them from sticking together.) 

Cook for a couple of minutes until the rice gives off a nutty smell. Start by adding 1 cup of hot broth, stirring continuously. (If the broth isn't hot, the rice will never cook completely)

As the rice absorbs the broth, begin adding ½ cup of broth at a time, stirring constantly until all the broth is used. (15-20 minutes) Remove from heat, stir in the wine, saffron threads, butter and Parmesan cheese. 

Serve immediately.