Creamy Risotto alla Milanese Saffron Risotto Recipe

Ingredients

• 14 ounces risotto rice (400g; about 2 cups), preferably carnaroli or vialone nano
• 4 cups (950ml) homemade or store-bought low-sodium chicken stock or homemade vegetable stock, plus more as needed (see note)
• 3 tablespoons (45ml) extra-virgin 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 (optional; see note)

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