Risotto alla Milanese (Risotto with Parmesan and Saffron)

In a large pan sweat the onion in 2 tbsp of the butter over medium heat (about 5 min). Add the rice and stir for about 3 min until toasted. Add the wine, 2 cups broth and the saffron soaked in the warm broth. Turn up the heat until it boils and then reduce the heat to keep it at a simmer. Cook until the liquid has almost boiled off, stirring every 2 min. Add another 1-2 cups broth and continue to cook and stir until the rice is al dente. When the rice is done, pour in the parmesan. Add a little more broth so the rice takes on a risotto consistency. Turn off the heat and pour in the remaining tbsp of butter. Season with salt and pepper to taste and distribute onto plates. Leftovers: If you have any leftover risotto, it's delicious made into crunchy Risotto Cakes.