Ingredients:

4 cups chicken broth
1 gold onion
2 tablespoons unsalted butter
1 tablespoon saffron extra virgin olive oil
2 cups Arborio rice
1 cup of freshly grated Parmigiano or Grana Padano cheese
1/2 teaspoon crumbled saffron threads or 0.0056 Oz saffron powder (two bags)

Directions:

In a saucepan bring the broth to a simmer and keep at a bare simmer.
Finely chop the onion and in a 2 1/2 to 3 quart saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened.
Add rice, stirring to coat with butter. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total (There may be broth left over).
Stir in Parmigiano or Grana Padano, saffron, and saffron oil, and salt to taste and cook over low heat until heated through, about 3 minutes.