Saffron Risotto à la Milanese


In a medium sauce pot, place the whole onion, carrot and celery stalk.  Boil with 2.5 liters of water for a few hours with several pinches of salt to taste.

Peel and finely dice the remaining 1/2 yellow onion, and set aside.  In a large soup pot, heat oil until hot but not smoking.  Add rice and toast for 3-4 minutes to allow even browning on all of the rice kernels.  Add wine, allow the liquid to be absorbed by the rice.  Remove rice and place into container.  In the same pot where rice has toasted, add 20 g butter and a dash of olive oil.  Once the butter has melted, add reserved diced onion, and allow to cook until transparent.  Be careful that the onion doesn't overcook, becoming brown or burnt.  

Replace the reserved rice into the pan with cooked onion, add 3 pinches of salt (to taste), and allow rice to brown 1 minute longer.  Slowly add the prepared vegetable broth, one ladleful at a time.  Keep the heat on medium-low to allow the rice to boil slowly (not a heavy boil).  Keep adding broth until the rice is thoroughly cooked (approximately 20 minutes).  Stir constantly while adding the broth. 

5 minutes before the rice is done cooking, dissolve the saffron powder in a small cup with a little hot water and broth.  Add to the risotto, stirring constantly and adjusting the salt in the risotto to taste.  Remove rice from heat, stirring for the last 4 minutes of the preparation.  Add Parmesan cheese to the rice, and stir gently until the rice shows a creamy, well-blended and uniform consistency.

Serve risotto in a pasta bowl.