Risotto Al Zafferano - cooking recipe

Ingredients

28 ounces chicken stock
1 tablespoon olive oil
1/2 onion, finely chopped
1 cup arborio rice
1 cup white wine
1/2 teaspoon saffron
1 tablespoon butter
1/4 cup parmigiano-reggiano cheese, grated plus shavings for garnish (optional)

Preparation

Bring stock to a low simmer in a medium pot.
Heat olive oil in a medium saucepan over medium heat for 1 minute.
Cook onion until translucent, about 3 minutes.
Add rice and a pinch of salt. Saute 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. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
Divide among 4 bowls. Garnish each with cheese shavings, if desired.