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.
To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.