Saffron Risotto

28 oz chicken stock
1 Tbsp Extra Virgin Olive Oil
1/2 onion, finely chopped
1 Cup arborio rice
1 Cup white wine
Large pinch of Saffron
1 Tbsp butter
1/4 Cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Bring chicken stock to a low simmer in a medium pot on the stove. Heat the olive oil in a medium saucepan, over medium heat, for 1 minute. Add the chopped onion to the warmed olive oil and cook, stirring frequently, until it is translucent, about 3 minutes. Add arborio rice and a pinch of salt to the onions, and sauté until the rice is translucent, too, an additional 2 minutes.

Add wine and saffron to the rice, and bring mixture to a simmer. Continue to heat, stirring, until the rice has absorbed most of the wine. Add 2 ladles’ worth of warmed stock to the rice, and continue to simmer, stirring, until the rice has absorbed most of the stock as well.

Continue adding stock to the rice, simmering and stirring all the while, allowing the rice to absorb the added liquid before adding the next ladle-ful. Continue to cook until the texture of the rice is al dente, and the mixture is a little loose.

Stir in butter, and turn off the heat under the pan. Stir in the grated cheese, then cover the pan and allow to sit for a few minutes before serving.

Divide among four bowls, and garnish with additional cheese, if desired, before serving.

Adapted from epicurious.