Ingredients

• 1 cup sushi rice
• 28 ounces chicken stock
• 1 stick butter
• 1 cup white wine
• 1 small onion
• 1 large pinch saffron
• 3/4 cup grated Parmigiano Reggiano

Directions

1. Bring stock to a low simmer in a medium pot.

2. Heat olive oil and a couple tablespoons of butter

3. in a medium saucepan over medium heat for 1 minute.

4. Cook onion until translucent, about 3 minutes.

5. Add rice and a pinch of salt. Sauté until rice is translucent.

6. Add wine; bring to a simmer, stirring,

7. until rice has absorbed most of wine.

8. Add 2 ladles of stock to rice; simmer, stirring,

9. until rice has absorbed most of stock.

10. Take a couple ladles of chicken stock and add the saffron.

11. Make sure it well dissolves. Add this next to your rice.

12. Continue adding stock, allowing rice to absorb it before adding the next ladle.

13. Cook until rice is al dente and mixture is a little loose.

14. Stir in the rest of the butter. Turn off heat. Stir in grated cheese.

15. Cover and let sit 2 minutes.

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