1 onion very finely chopped (you can use a food processor)
2 tablespoons butter (or 3 tablespoons olive oil)
11 ounces/ 1 1/2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups chicken or vegetable stock
medium pinch of saffron (about 30 threads)
Heat the stock in a pan and keep hot over low heat.
In a large heavy bottom pan, sauté the onion in butter or olive oil until soft.
Add the rice to onion and stire until onion is translucent and glassy. Do not overheat or allow to brown.
Add the wine and stir until evaporated.
Stir in the pinch of saffron.
Add a ladleful of hot stock and simmer, stirring with a wooden spoon. As the stock is absorbed, continue to add another ladle of stock, while continually stirring. The more you stir, the creamier the risotto. When all the stock has been incorporated, your rice should be soft on the outside with a firm center, and the risotto should be nice and creamy. This will take about 18-20 minutes.
Remove from the pan and adjust the seasoning. Beat in the mantecatura (chilled butter and Parmesan) and serve immediately.