6 450arborio (or other Italian short grained) rice 1glass dry white wine (optional) 1onion, finely chopped 0A little olive oil 45g/1 1/2 oz butter, plus a tablespoon more added at the end 2ptmeat or vegetable stock 1tspsaffron strands dissolved in 250ml/8fl oz lukewarm water 0at least 6 tbspn parmesan cheese 0salt and black pepper 450arborio (or other Italian short grained) rice 1glass dry white wine (optional) 1onion, finely chopped 0A little olive oil 45g/1 1/2 oz butter, plus a tablespoon more added at the end 2ptmeat or vegetable stock 1tspsaffron strands dissolved in 250ml/8fl oz lukewarm water 0at least 6 tbspn parmesan cheese 0salt and black pepper Put the stock into a saucepan and turn the heat low so that it's just simmering. In a large saute pan or heavy bottomed saucepan melt the butter over a low heat. Add the olive oil and the onion. Cook the onion until it's soft and translucent (this takes about 15 minutes) Add the rice and stir till the grains are coated with butter and oil. Add the wine and stir until it's bubbled away. Add about 100ml/4fl oz stock to the rice and stir constantly until the liquid is absorbed. Keep adding the liquid a ladleful at a time, only adding more when the previous ladlefull has been absorbed. KEEP STIRRING! After 15 minutes of this, add the saffron and water and continue cooking until the rice is tender, but with a very slight bite in the middle. Take the rice off the heat and stir in the parmesan and the extra butter. Season with salt and pepper, but the cheese makes it pretty salty, so you won't need too much of that. Serve at once, with extra grated parmesan if required.