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Add the saffron to the chicken stock and let it simmer on low heat for a few minutes. This way the stock will get infused by the saffron and it will get its colour, the stock will look orange.
Finely dice the onion and grate the parmesan cheese.
Sauté the onion in some olive oil until the onion looks glossy, keep on stirring because you don't want to brown the onion.
Add the risotto rice and stir a few times, after a few minutes the risotto rice will look glossy as well. At that point add the white wine, all at ones. Turn the heat down to medium-low.
When the wine is fully absorbed, start adding the orange chicken stock, a little bit at a time. Do not stir it too much.
It's important to keep on tasting before you add more stock, you want to do that to check how far along the risotto rice is already cooked.
The rice should be a little bit al dente. You don't want to add too much stock, the rice will be overcooked and will get mushy.
Stir in the butter and grated Parmesan cheese, this way the risotto will be deliciously creamy. Season with salt if necessary and top it off with some extra cheese, enjoy!