RISOTTO MILANESE traditionally is made with a specific group of rices that release their starch, this in order to achieve a creamy consistency. There are several types of Risotto rice, and the ones you will see commonly in your market or specialty store include Arborio, Carnaroli, Vialone, Nano, and Baldo. All are short grain rices. Making Risotto can be a zen-like activity - standing or sitting by the stove, sauteing onions, stirring the rice slowly, adding fragrant hot broth and patiently watch the rice evolve into a creamy comforting creation. On the other hand, making risotto for a crowd can draw people into your kitchen with some helping hands, and someone to refill your wine glass with the snap of a finger. We'll make Risotto Milanese today, utilizing saffron (of the most expensive products out there, as humans need to extract the pistils from crocuses manually), hot chicken stock (homemade is desirable, but if you buy it, go low sodium), some dry white wine, sweet onions, and italian hard cheese (I used a parmesan/pecorino blend). Topped with some fresh basil, this is a perfect dinner entree, alongside a lovely salad and your favorite glass of wine. If you want to go vegetarian, sub in vegetable stock, and if you want to go vegan, just leave out the cheese, use veggie stock, and you should be good to go. Remember to salt LAST. Doctor's Orders!