Olive Garden Risotto Milanese

Ingredients:
- 14 cup olive oil
- 12 cup yellow onion, minced
- 1 12 cups arborio rice
- 12 cup white wine
- 5 cups chicken broth or 5 cups vegetable broth
- 12 teaspoon saffron thread
- 2 tablespoons butter
- 12 cup parmesan cheese
- salt & pepper, to taste

Directions:
- In a saucepan, heat oil until fragrant.
- Add onions and saffron and saute 3 minutes or until onions are soft.
- Keep broth warm in a separate pot.
- Add rice to the onions and stir for 2 minutes.
- Add white wine and let evaporate.
- Add the broth, about 1/2 cup at a time, stirring frequently.
- Wait until each addition is almost completely absorbed by the rice.
- Continue to add until all of the broth has been used.
- Turn off heat.
- Add butter and Parmesan cheese.
- Stir to combine with rice/risotto.
- Transfer to large bowl and garnish with parsley.
- Serve immediately.
- Finished risotto should be creamy and rice is firm.