risotto: italian comfort food

I love comfort food. It makes up the majority of what I cook and what I enjoy eating. Comfort food is simple, filling, and homey. Plus is can make you feel better when nothing else will. As a 20 year old college female when something goes wrong I eat my feelings. When I'm sad I curl up with a pint of Starbucks chocolate chip frappaucion ice cream. If I'm stressed out while I'm working on school work I sit at my desk and munch cashews or a home made snack mix that I hope to share with you soon. I'm sure many of you can sympathize. Risotto is comfort food at it's finest. It's creamy and luscious and warm. The perfect thing for a cold day. Plus this Risotto Milanese is such a warm yellow that it's cheers me up just looking at it.
Risotto Milanese

1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon saffron threads
3 1/2 cups chicken stock, hot
2 cups arborio rice
1/2 cup white wine
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

In a large dutch oven or another deep pot, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed.