Heat the stock in a saucepan with the saffron and keep on a low heat as you are making the risotto. On another hob, melt the butter in a heavy-based saucepan over a low heat. Add the onion and sweat until they are soft and translucent.
Add the rice and stir for a few minutes until the grains are coated with the butter and beginning to turn opaque. Next add the white wine and stir constantly until it has been absorbed by the rice.
Turn the heat up to medium temperature and begin adding the hot stock a ladleful at a time, stirring continuously. Continue until all the stock is absorbed, this should take about 25 minutes.
When the rice is cooked, remove from the heat and stir in the parmesan and season to taste.
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