Bring 1.2 litre chicken stock (substitute with vegetable stock for a vegetarian version) to the boil, then turn down the heat to a bare simmer.

Melt 25g butter in a heavy-based pan,  add 1 onion, finely chopped, and soften without colouring on a medium heat (about 5 minutes).

Add 200g carnaroli or arborio rice and stir to coat it in the butter and toast the grains. Add 60ml white wine, stir, and let the wine evaporate completely until the onions and rice are nearly dry. 

Add a good pinch of saffron threads, finely milled in a mortar and pestle, and then start adding the stock, a ladleful or two at a time, stirring and scraping the rice from the bottom of the pan. When each addition of stock has almost evaporated, add the next ladleful.

After about 15 minutes, the risotto will be nearly ready, when the grains are soft, but still a little bit al dente (you might not need all of the stock, but do not discard any remaining). Turn down the heat, and beat in a large dollop of butter. Then beat in 2 tbsp grated parmesan. Add a few strands of saffron to the risotto, turn off the heat and allow the risotto to rest for a minute or two. 

Just before serving, add a little more stock to loosen the risotto slightly and season to taste with salt. Serve alongside more grated parmesan.

Serves 2 as a main course or 4 as a starter.