Creamy Risotto Alla Milanese (Saffron Risotto)

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 ½ ounces (40g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

½ cup (115ml) heavy cream, whipped to stiff peaks (optional; see note)

Directions at seriouseats.com

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