Instructions

1. 1
   Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little.
2. 2
   Sauté the onion until soft.
3. 3
   Add the rice and mix well until it is coated the oil.
4. 4
   Add the wine and stir constantly over medium heat until it evaporates.
5. 5
   Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.
6. 6
   Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.
7. 7
   In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
8. 8
   Stir in the Parmesan cheese and season with salt to taste.
9. 9
   Serve immediately.