Place the chicken stock and saffron into a medium saucepan and bring to the boil. Reduce heat to a low simmer.
Splash a little olive oil into a heavy based pan and cook the onion over medium heat until soft. Add the garlic and cook for another minute, careful not to brown the onions or burn the garlic.
Add the rice and stir to coat in the oil. Then add the wine and allow to cook, stirring, until all the wine is evaporated.
Reduce heat to medium-low and add a ladleful of stock. Stir and allow stock to be absorbed before you add the next ladleful. Keep adding stock and stirring a ladleful at a time.
When rice is just tender (20–25 minutes cooking time), and almost all the liquid has been absorbed (you may not need all the liquid), remove from the heat and vigorously stir in the parmesan and butter. Season with a pinch of salt and fold through.
