Risotto Milanese

Recipe Instructions In a 12- to 14-inch skillet, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent but not browned (about 8 to 10 minutes). Add saffron and stir one minute. Add rice and stir with wooden spoon until toasted and opaque, about 3 to 4 minutes. Add one 4- to 6-ounce ladle of hot chicken stock and stir until liquid is absorbed and rice is tender and creamy and yet still a little "al dente," about 15 minutes. Stir in butter and parmesan cheese until well mixed. Place risotto in deep platter and serve. This recipe yields 4 servings.