Prep: Little prep for this recipe. Dice your onion, grate your Parmesan cheese and you are ready to go.
Cook: In a large sauce pan, heat the chicken stock but don’t let it come to a boil. Just let it simmer.
Heat the oil in a separate heavy-bottomed pot over medium heat.
Add the onion and cook slowly until translucent.
Stir in the rice until the grains of rice are coated with the oil. This will keep them from sticking together.
Cook for a couple of minutes until the rice gives off a nutty smell.
Start by adding 1 cup of hot stock, stirring continuously.
As the rice absorbs the stock, begin adding ½ cup of stock at a time, stirring continuously until all the stock is used. (15-20 minutes)
Remove from heat, stir in the wine, saffron threads, butter and Parmesan cheese.