How to cook
Put the saffron in the pot of boiling water and let it sit in it. Pour the broth in a separate pot and bring it to a boil. Lower the heat. Melt 1/5 cup (55 g) of the butter in another container, add the onions and garlic and saute for 5 min.
Add the rice and saute. Pour in the white wine and cook until nearly fully absorbed. Continue cooking, adding a little of the broth periodically for 20 min.
Add the water with saffron, remaining butter and the parmesan. Season with salt and black pepper, cook another 1-2 min. and serve right away.