3 tbsp extra-virgin olive oil
3 tbsp unsalted butter
3 tbsp shallots, minced
1 ½ tsp garlic, finely chopped
1 pinch crushed red pepper
1 pinch kosher salt (plus more to taste)
1 ½ cups Vialone Nano rice
1 tsp saffron
½ cup dry white wine
4 to 5 cups chicken stock
½ cup grated Parmigiano-Reggiano
In a 4-quart saucepan, heat olive oil and 1 tablespoon of butter over medium heat.
Add the shallots, garlic, crushed red pepper, and a pinch of kosher salt. Cook, stirring, until fragrant, about 1 minute.
Lower heat to medium-low and slowly sweat until completely soft, about 5 minutes.
Add the rice and saffron and cook, stirring for 1 minute in order to toast it lightly. Season with salt.
Add the wine and cook until most of it has evaporated.
Add 1 cup of the chicken stock and cook, stirring, until the liquid has been absorbed and evaporated.
Continue additions of stock and stirring until the rice is al dente.
Remove from the heat and add remaining butter and cheese. Stir to emulsify and season to taste.
Adjust consistency with more stock as needed. The texture of the finished risotto should be fluid.