Risotto Milanese

Ingredients

for Risotto alla Milanese
* Round rice: 375 g
    *  Onions: 2
    * Olive oil: 5 c. soup
    * White wine: 15 cl
    * Vegetable  broth: 90 cl
    * Butter: 45g
    * Grated Parmesan cheese: 50 g
    * Saffron filaments: 1 dose
    *  Salt, pepper 
Preparation                                                            
Peel  onions and chop them.Heat the oil in a pan and when hot, put some  onion and rice without browning, stirring.Wet rice and onion with wine and  cook, stirring constantly until completely absorbed by the rice wine.Then pour the hot broth and add  the saffron.Bake about 20 minutes over low heat, stirring often. Add salt and  pepper and stir in butter and 3 / 4 of grated Parmesan.Remove from heat and let stand a few  minutes.Divide the  risotto on plates, sprinkle the remaining parmesan cheese and garnish  with Parmesan shavings.Serve  immediately.