Saffron Risotto
['28 ounces chicken stock', '1 tablespoon vegetable oil', '1/2 onion, finely chopped', '1 cup arborio rice', '1 cup white wine', 'Large pinch of saffron', '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 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 cheese shavings, if desired.
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