For the Saffron Risotto: Toss the rice with 20g of butter in a pot until evenly coated. Then add 100ml of dry white wine; and simmer until all the liquid is absorbed. Pour in the salted water and allow to simmering again until all the liquid is absorbed. Add the saffron threads; mix well and cook until rice is tender. Remove from stove; add grated Parmesan cheese and the prepared butter mixture. Mix well and season with salt and freshly ground pepper to taste.

For the Butter Mixture: Sweat the onion with10g of butter in a separate pot. Then add in the remaining wine and simmer until the liquid is reduced by ¼. Add in the remaining butter; beating until emulsified.

Once the risotto is cooked, remove the pot from heat, add the grated Parmesan and prepared butter mixture, and season to taste with salt and pepper.