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Risotto alla Milanese is a classic dish from Lombardy cuisine, known for its golden color and rich flavor due to the use of saffron. Here is the traditional recipe for preparing an authentic Risotto alla Milanese.

Ingredients
320 g Carnaroli or Arborio rice
1.5 liters of beef broth (preferably homemade)
1 small onion
80 g butter
1 sachet of saffron (about 0.1 g)
100 ml dry white wine
80 g grated Parmigiano Reggiano
Salt to taste
Pepper to taste (optional)

Instructions

Prepare the Broth:
Bring the beef broth to a boil in a pot and keep it warm over low heat.
Sauté the Onion:

Finely chop the onion.
In a large saucepan, melt 40 g of butter over medium-low heat.
Add the chopped onion and sauté slowly until it becomes translucent (about 5-7 minutes). It should not brown.
Toast the Rice:

Add the rice to the saucepan with the onion and slightly increase the heat.
Toast the rice for 2-3 minutes, stirring continuously with a wooden spoon, until the grains become shiny and translucent at the edges.
Deglaze with Wine:

Pour the dry white wine into the toasted rice and continue stirring until the wine has completely evaporated.
Cook the Risotto:

Add a ladle of hot broth to the rice and stir. Continue adding broth one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.
Add the Saffron:

Halfway through cooking, dissolve the saffron in a ladle of hot broth and add it to the risotto, stirring well to evenly distribute the color and flavor.
Finish with Butter and Cheese:

When the rice is al dente and has a creamy consistency, remove the saucepan from the heat.
Add the remaining butter (40 g) and the grated Parmigiano Reggiano.
Stir vigorously until the butter and cheese are completely melted and the risotto is creamy. If necessary, add a bit more broth to achieve the desired consistency.
Season with Salt and Pepper:

Taste and adjust for salt. Add freshly ground black pepper if desired.
Serve:

Serve the risotto alla Milanese immediately, hot and garnished with an additional sprinkle of Parmigiano Reggiano if desired.
Tips
Beef Broth: For a more intense flavor, use homemade beef broth.
Saffron: Use high-quality saffron for an authentic flavor and vibrant color.
Finishing: The final stirring with butter and Parmigiano is essential to achieve the typical creaminess of risotto alla Milanese.
Enjoy your meal!