Risotto alla Milanese

Heat the vegetable broth in a saucepan and keep it warm over low heat.

In a separate large, heavy-bottomed pan, heat the olive oil and 25 grams of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the pan, stirring to coat the grains with the oil and butter. Toast the rice for about 2-3 minutes until slightly translucent around the edges.

Pour in the dry white wine, stirring constantly until it's mostly absorbed. This adds flavor and depth to your risotto.

Begin adding the warmed vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. After about 15 minutes of cooking, add the saffron threads to the risotto, stirring well to distribute the color and flavor. Continue cooking until the rice is creamy and al dente, about 30 minutes total.