1/2 cup (125 mL) dry white wine
1/2 tsp (2 mL) saffron threads, crumbled
3 cups (750 mL) sodium reduced chicken stock
1/4 cup (50 mL) butter
1 onion, chopped
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) Arborio rice
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
Stir wine with saffron; let stand for at least 10 or up to 20 minutes.
In saucepan, bring stock with 3 cups (750 mL) water to simmer; keep warm.
In large skillet, melt 2 tbsp (25 mL) of the butter over medium heat; fry onion, salt and pepper, stirring occasionally, until translucent, about 5 minutes. Stir in rice until coated.
Stir in saffron mixture; cook, stirring, until no liquid remains. Reduce heat to medium-low. Stir in warm stock, 1/2 cup (125 mL) at a time and adding more stock when completely absorbed, until rice is creamy and tender, about 20 minutes.
Stir in remaining butter, half of the cheese and the parsley. Sprinkle with remaining cheese.