X 4 persons
28 ounces chicken stock
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 cup carnaroli or arborio rice
1 cup white wine
Large pinch of organic saffron (powder is usually made with chemicals)
1 tablespoon butter
1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)
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. 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.
Turn off heat.
Stir in grated cheese.
Cover and let sit 2 minutes.
Divide among 4 bowls.
Garnish each with parmigiano cheese