Method:

1. Place a heavy based pan over a medium heat and warm the oil. Add the onion and garlic, stirring continuously to avoid colouring, approximately 5-7 minutes.
2. Add the saffron threads and stir through for 1-2 minutes. Add the rice to the pan and stir to coat the rice in the oil and onion mixture, approximately 2 minutes.
3. Deglaze the pan with white wine and allow to simmer, stirring until alcohol has evaporated and the liquid has been mostly absorbed by the rice.
4. Gradually add in the stock, one ladle at a time and allow the rice to absorb the liquid after each addition, stir through often. Repeat this process until all the stock has been used. Cook the rice for a further 5 minutes, or until it reaches a creamy consistency and the rice is cooked through. Add a little more water if further cooking is required.
5. Before serving, add the butter and half of the parmesan cheese, stir through to combine well. Taste and adjust seasoning if required. Divide amongst 4 plates and garnish with extra parmesan cheese and a drizzle of olive oil.

Our friends at Wine Selectors suggest pairing this dish with a Fiano.