Recipe: <!-- -->Saffron Risotto with Parmigiano Reggiano<!-- -->

Ingredients

• 6 cups low-sodium vegetable broth
• 1/2 teaspoon saffron threads
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/2 small yellow onion, finely chopped
• 1 1/2 cups Carnaroli or Arborio rice
• 1/3 cup grated Parmigiano Reggiano cheese, plus shavings for garnish
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon fine sea salt
• 1 piece Parmigiano Reggiano cheese rind (optional)
• 1/2 cup dry white wine, or another 1/2 cup vegetable broth
• 1 tablespoon finely chopped fresh flat-leaf parsley (optional)