In Le Ricette Regionali Italiane (Solares, 1967), which contains the recipe on which this one is based, the food historian Anna Gosetti della Salda points out that the original formula for butter-rich risotto alla milanese is a subject of dispute. Some say wine was a key ingredient, others question whether saffron has always been included, but few dispute that you should saute the rice before adding liquid and stir in extra butter at the end.
- 4 cups chicken stock
- 1⁄8 tsp. saffron threads
- 9 tbsp. unsalted butter (like Delitia Parmigiano Reggiano "II Burro")
- 1 small yellow onion, chopped
- 2 cups vialone or arborio rice
- 1 cup grated grana padano