I got this recipe while looking at Epicurious.com. I needed to use more of the saffron RW gave me and since we had kickball last night in the chilly weather wanted to make something that would literally "stick to our ribs." You can find the original recipe here http://www.epicurious.com/recipes/food/views/238643. I didn't alter it much, but because one of the reviews for the recipe said it didn't make enough for two I decided to double the reipe. Bad idea!!! There would have been plenty of risotto without doubling the recipe.
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.