1. Bring stock to a low simmer in a medium pot. 2. Heat olive oil in a medium saucepan over medium heat for 1 minute. 3. Cook onion until translucent, about 3 minutes. 4. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes. 5. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. 6. 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. 7. 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. 8. Divide among 4 bowls. Garnish each with cheese shavings, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
