Saffron Risotto

Ingredients

• 1 cup arborio rice 
• 1 tablespoon butter 
• 28 ounces chicken stock see 
• 0.5  onion finely chopped
• 0.3 cup parmesan grated for garnish
• 1 pinch saffron threads 
• 1 tablespoon vegetable oil 
• 1 cup wine 

Equipment

• bowl
• sauce pan
• ladle
• pot

Directions

1. Bring stock to a low simmer in a medium pot.
2. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes.
3. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes.
4. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
5. 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.
6. Garnish each with cheese shavings, if desired.
7. Self