PREPARATION:

1. Bring the broth to a gentle simmer on the stove. Remove a half cup of hot stock to a small bowl with the saffron and leave to bloom.
2. Heat a 3-4 quart pot over medium heat. Add 3 tablespoons of the butter. Add the onion and sauté until softened without browning.
3. Add the rice and with a wooden spoon stir well to coat all of the rice with the fat. Add the wine and stir until it is absorbed.
4. Add the reserved saffron broth and stir until almost completely absorbed. Begin adding stock by the half cup, stirring, allowing each addition to become almost fully absorbed before adding the next.
5. After 15-18 minutes, the rice should be al dente. Remove from the heat and quickly stir in the remaining two tablespoons of butter and the parmesan. Serve immediately.