Risotto Milanese - cooking recipe

Ingredients

3 1/2 to 4 c. chicken broth
7 Tbsp. butter
1 large onion, chopped
1 1/2 c. uncooked rice
1/2 c. dry white wine
1/2 tsp. salt
pinch pepper
1/4 tsp. saffron threads
1/4 c. grated Parmesan cheese

Preparation

Heat broth in small saucepan over medium heat to simmering; keep hot over low heat.
Heat 6 tablespoons of butter in heavy 10 inch skillet or 2 1/2 quart saucepan over medium heat.
When foam subsides, add onion; saute until onion is soft, about 5 minutes. Stir in rice; cook and stir 2 minutes.
Stir in wine, salt and pepper.
Cook uncovered over medium-high heat, stirring occasionally, until wine is evaporated, 3 to 5 minutes.