Saffron Risotto

Ingredients

• ¼ cup grated Parmigiano-Reggiano
• grated Parmigiano-Reggiano shavings
• 1 tablespoon butter
• Large pinch of saffron
• 1 cup white wine
• 1 cup arborio rice
• ½ onion
• + 2 more ingredients
• • 1 tablespoon vegetable oil
  • 28 ounces chicken stock

Bring stock to a low simmer in a medium pot. Heat 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. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has...

View full recipe at Epicurious