|Risotto with Saffron|
Risotto alla Milanese
From How to Cook Italian by Giuliano Hazan, 2005
Adapted from original, for the kosher kitchen
6 cups savory vegetable broth
Put the broth in a pot over high heat and bring to a boil. Lower the heat to maintain a very gentle simmer. If using saffron strands, finely chop them and put in a small bowl with 1/2 cup of the hot broth; set aside.
Peel and finely chop the onion. Put it in a heavy bottomed braising pan with 2 tablespoons of the butter. Place over medium high heat and saut