RISOTTO

28 oz. chicken stock.

1 Tbs. vegetable oil

½ onion, finely chopped

1 c. Arborio (short grain) rice

1 c. white wine

1 large pinch saffron

1 Tbs. butter

¼ c. grated Parmigiano-Reggiano (parmesan cheese) plus shavings for garnish

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 transparent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is transparent, 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.

SAFFRON RICE

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