2 Cup Chicken Stock
5oz Sweet Onion (small dice)
3/4 Cup Arborio Rice
3oz White Wine
1/8 Pinch Saffron
1T Grated Pecorino Romano cheese
¼t Kosher Salt
1/8t ground Black Pepper
2t Asiago Cheese (shredded)
1. Bloom saffron in white wine, reserve until needed. Bring chicken stock to a simmer, have ready. Sauté onions in butter until translucent.
2. Add Arborio rice and sauté in butter until well coated, about 3-5 minutes. Add the white wine and saffron. Stir until all liquid is absorbed.
3. Add the chicken stock in stages until 90 percent is absorbed. Add the Pecorino cheese, black pepper and salt as needed. Finish with Asiago cheese.