Risotto alla Milanese

Ingredients

• 6 cups easy vegetable broth
• 1 teaspoon saffron threads
• 6 tablespoons salted butter, cut into 1-tablespoon pieces, divided
• 1 cup carnaroli or Arborio rice
• 1 ounce Parmesan cheese, finely grated (½ cup)
• Kosher salt
• 4 teaspoons white balsamic vinegar

Instructions

1. Bring broth to a simmer; steep saffron in ½ cup.
2. Melt 2 tablespoons butter, toast rice, and add broth in stages.
3. Add saffron broth and cook until the rice is just shy of al dente.
4. Off heat, stir in Parmesan, remaining butter, and salt; cover and rest 10 minutes.
5. Stir in vinegar, adjust with broth, season, and serve.