Method:

1. Rinse the rice with the stock. Yes, we are deviating from tradition! By washing the rice in the stock, we are washing off starch and reserving it in the stock to add to the creaminess of the finished risotto
2. Once the rice is well drained, add the oil to the Dutch oven and heat over medium heat. Once the oil is hot, add the rice and stir. The slight dampness from the stock will quickly cook off. The rice will start to sizzle and pop and smell toasty. About 5 minutes.
3. After it has toasted nicely, add the onion, and cook for another minute or two until softened, but not browning.
4. Add the wine, stirring to help it evaporate evenly. When mostly cooked off, add the stock, reserving 1 cup for later, ensuring to stir it to mix up the starch. Add the saffron and a large pinch of salt, increase the heat to high and bring to a simmer. Stir once, ensuring all rice grains are in the stock. Cover, and reduce heat to the lowest possible setting.
5. Set a timer and cook for 10 minutes, undisturbed. Uncover, stir once, shake the pan gently to redistribute the rice, cover, and continue cooking until the liquid is moistly absorbed and the rice is tender, about 5 minutes longer. 
6. Remove the lid, add in the reserved stock, and stir well. Increase the heat to high, add the butter, and cook stirring and shaking rice constantly until the butter has melted and the risotto is thick and creamy. If it is too dry, add some additional stock or water at this point.  
7. Off the heat, add the cheese and stir well. Taste, adjust seasoning if desired. 
8. Serve immediately on hot plates with additional cheese. 

Chef's Tips: Freshly grated Parmigiana is always the best. Try serving a wedge of cheese with a Microplane for each guest to use. A good risotto is creamy and flows on the plate. If it is too dry and sticking together, add some additional stock or water to ensure a creamy consistency.