Instructions: Melt 2 tablespoons of the butter in a large saucepan. Add the chopped onion and cook gently, stirring occasionally, for 3-5 minutes until softened but not browned.

Add the rice, stirring to coat the grains in the butter, and cook for 1 minute. Add a ladleful of hot chicken stock to the pan and cook gently, stirring constantly, until all the stock has been absorbed.

Add the saffron and salt and pepper of taste. Continue to add the stock a ladleful at a time, stirring constantly, until the risotto is thick and creamy and the rice is tender. This will take 20-25 minutes.

Stir in the remaining butter and the Parmesan cheese. Serve immediately.

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