Saffron Risotto

Preparation

Bring stock to a low simmer in a medium pot. Heat 1 tablespoon butter in a medium saucepan, add and sauté onion until translucent, about 3 minutes. Add rice and salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter and heavy cream. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

Ingredients

28 ounces chicken stock
1 tablespoon Butter
1/2 onion, finely chopped
1 cup Arborio rice
1 cup white wine
½ tsp salt
Large pinch of saffron
1 tablespoon butter
¼ heavy cream
1/2 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)