Ingredients
110g/4oz butter
1 small onion
340g/12oz Italian arborio rice
1 glass of white wine
570ml/1 pint of stock
3 tbsp parmesan cheese, grated
2 bags of Italian saffron powder

Method
1. Chop the onion and sauté it with half the butter in a deep saucepan until it is clear but not browned.
2. Add the rice and sauté, stirring gently with a wooden spoon, making sure that all the rice is coated in the butter.
3. Add the wine and let the rice absorb it.
4. Add enough boiling stock to cover the rice and stir. When the rice has absorbed all the liquid, add some more, a little at a time, stirring all the time.
5. Cook the rice for 15 minutes.
6. Turn off the heat and add the saffron powder, grated parmesan and the rest of the butter and stir well. This process is important because it makes the risotto creamy.
7. Serve immediately.

NB:
Rice keeps absorbing the stock even after it is off the heat. Make sure the risotto is more liquid than you think it should be because it dries very quickly.