Risotto alla Milanese (Saffron Risotto)

0 Put [wprm-ingredient text="4 cups vegetable or light chicken broth" uid="7"] in a saucepan and bring to a simmer. Adjust the heat to low and keep it warm.
1 Heat [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] and 1 tablespoon of the butter in a deep skillet (10-12-inches in diameter) over medium heat. When the butter is melted, stir in [wprm-ingredient text="½ cup finely chopped yellow onion" uid="2"]. Cook until the onion is softened, 2-3 minutes. Try to avoid browning them.
3 Add [wprm-ingredient text="1 cup Arborio rice" uid="3"] to the pan, stirring to coat the grains in the fat. Cook 2 minutes, stirring frequently.
2 Turn the heat up to medium-high. Pour in [wprm-ingredient text="½ cup dry white wine" uid="4"]. Allow it to bubble and reduce until it's almost completely evaporated. Add [wprm-ingredient text="½ teaspoon saffron threads" uid="6"] and 1 teaspoon salt.
4 Ladle in ¾ cup of the warm broth. Cook at a lively simmer, stirring occasionally, until the broth is almost absorbed — a spoon will leave a trail across the bottom of the pan. Continue adding broth, ½ cup at a time, allowing each addition to simmer and absorb before adding the next, which should take 3-5 minutes each time. Stir the rice frequently during this process so it doesn't stick to the pan.
5 After you've added about 3 cups of the broth, start to look for signs that the risotto is almost done: The bubbles in the simmering broth will become larger, and the rice will look plump. Taste to be sure it's tender, but with a tiny al dente bite in the center of the kernel. Keep in mind that you might not use up all the broth. Season with more salt to taste, if needed.
6 Once you've determined the rice is cooked, remove the pan from the heat (there should still be a little liquid visible in the pan). Add the remaining tablespoon butter and [wprm-ingredient text="½ cup freshly grated Parmesan cheese" uid="8"], stirring it in until the risotto looks creamy. Add in a splash or two more broth if it looks at all dry — the warm rice will continue to absorb it as it settles.
7 Sprinkle with parsley and serve right away, with additional Parmesan cheese at the table.