Risotto Alla Milanese

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1. 1Step 1: Gather the ingredients.
2. 2Step 2: In a medium saucepan, bring the chicken stock to a simmer; keep warm.
3. 3Step 3: In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
4. 4Step 4: Add the rice and cook for 1 minute, stirring to thoroughly coat.
5. 5Step 5: Crumble the saffron into the wine.
6. 6Step 6: Add the saffron and wine mixture to the rice.
7. 7Step 7: Cook, stirring, until the wine is absorbed.
8. 8Step 8: Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
9. 9Step 9: Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
10. 10Step 10: The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.