Put broth into a small pan and bring it to a light simmer.
Meanwhile, in a large skillet/saucepan, add olive oil and onions. Sauté the onions for a few minutes on medium-low heat, until they turn translucent.
Add rice to the saucepan. Stir for 30 seconds to coat the grains with oil and then deglaze with white wine
When the wine is absorbed, start adding the broth to the rice, one ladleful at a time.
Continue to add the broth and stir the rice every one or two minutes until it’s cooked through. This whole process should last around 20 minutes.
When the rice is ready, turn off the heat and add saffron (with soaking water if soaking), Parmesan cheese and salt to taste.
Mix everything together with a fast motion. The residual heat will melt the cheese creating a rich and creamy consistency. Serve immediately.
