Risotto alla Milanese

See the RecipeAndré Baranowski

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.