In a bowl, dip saffron in little water

In a pot, heat 2 tbsp olive oil. Add the chopped onions. Stir it until onions are soft and clear.

Add 200 gr arborio rice. Stir it well and slowly add one to two laddle of chicken stock into the pot. Stir it and let it cook for 2 minutes. Add another laddles of stock. Let it cook again. Keep repeating until it reaches al dente consistency.

When it reaches the risotto consistency, add a tbsp of butter and a tbsp of parmesan cheese.

Stir it well and serve it warm.

Other options: pan fried mushroom or cooked asparagus can be added into risotto rice.