2 TB extra-virgin olive oil
1/2 Cup shallot or onion, diced
1/4 tsp saffron threads
2 1/2 - 3 cups chicken stock, Simmering
1 Cup Arborio rice
1/4 Cup white wine
2 TB unsalted butter
1/2 Cup freshly grated Parmagiano-Reggiano, plus more for sprinkling
In a medium saucepan heat chicken broth to a simmer, add saffron threads and infuse the broth.
Heat the olive oil in a saucepan over medium heat (I use my Windsor pan for this).
Add the onion and sweat until softened and translucent but not brown.
Once the onions are translucent add the rice and stir until opaque, as for a pilaf.
Add the wine to the rice and stir until almost absorbed.
Remove saffron threads from the stock once the infusion is complete and the broth is bright golden yellow.
Then add a 1/2-cup of the saffron-infused stock and cook, stirring, until it is absorbed.
Continue adding the stock a half-cup at a time, waiting until the liquid is absorbed before adding more.
Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well combined.
Divide among 4 warmed serving plates, serving with extra cheese.