Risotto Milan Style

(for 6). Bring broth to a simmer; keep it there, don't let it actually reach a rolling boil. In a heavy bottomed casserole, saute whatever meat you're using and shallots/onions in 3T butter and all of the oil. When the onions become translucent, add the rice and stir for a few minutes until it's well coated and sauteed. After the rice has sauteed for a bit, add 1/2 C or so of the hot broth (keep it simmering!); stir this in, add another 1/2 cup or so as the rice dries out, and stir it often to keep it from sticking; continue for 15 to 20 minutes. After 15 minutes, add 1/2 the dissolved saffron and whatever else you want to add. When the rice is done (ie, tender but al dente, still a bit firm) correct for salt. If you're eating this with parmesan cheese, don't add very much salt at all. Add remaining 2 T butter and about 1/4 cp grated p. cheese and mix, and serve. Notes: Soak porcini mushrooms, chop them and add them towards the end. After soaking, you get a nice concentrated liquid that can be used in the risotto for cooking liquid so long as you drain it first. Also try stirring in clean, raw leaves of spinach into the risotto at the end (it wilts very quickly), zucchini, shrimp, asparagus, sun dried tomatoes, chopped olives, fresh sage, canned tuna, capers, etc.