• 14 ounces risotto rice (400g; about 2 cups), preferably carnaroli or vialone nano
• 4 cups (950ml) chicken stock
• 3 tablespoons (45ml) olive oil
• 1 small yellow onion, minced (about 200g; 7 ounces)
• 1 cup (225ml) dry white wine
• 2 generous pinches saffron
• Kosher salt
• 2 tablespoons (30g) unsalted butter
• 1 1/2 ounces (40g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/2 cup (115ml) heavy cream, whipped to stiff peaks

1. Combine rice and stock in a bowl.
2. Strain rice and reserve liquid
3. In 12-inch pan, heat oil.
4. Add rice and cook until liquid has evaporated.
5. Add onion and cook for 1 minute.
6. Add wine and cook until pan is nearly dry.
7. Stir stock and pour 3 cups over rice.
8. Add saffron and salt.
9. Bring to a simmer, stir, cover, reduce heat to low.
10. Cook rice for 10 minutes, then stir.
11. Cover and cook for 5 minutes.
12. Add last of stock and stir.
13. Increase heat, add butter, and cook until melted.
14. Turn off heat, add cheese, fold in whipped heavy cream.
15. Season to taste.

Original Recipe