1.Bring stock and saffron to the boil in a large saucepan, then reduce the heat and keep hot.
2.Heat butter in a large, heavy-based pan; stir onion over heat, until soft but not coloured. Add rice to the pan; stir over medium heat until coated in butter mixture.
3.Add the wine and cook, uncovered, until the liquid has evaporated. Add the stock mixture in 1/2 cup (125ml) batches. Stir over a low-medium heat until the liquid is absorbed after each addition. Total cooking time will be about 25 minutes.
4.When almost all of the liquid is absorbed and the rice is just tender, remove from the heat, stir through the parmesan cheese, extra butter and salt and pepper to taste.
5.Serve the risotto immediately as an accompaniment to veal, beef, lamb or chicken dishes.
This classic risotto alla Milanese is traditionally served with osso buco. This recipe is best made just before serving.Note