n  nn The risotto:nn Put the saffron soaking in the white wine. Boil the vegetable stock, then reduce the fire and keep simmering aside. In a pot add little olive oil and butter add the chopped onion, when light brown add the rice and steer for few minutes or until the rice become translucent, then add the white wine, when dry add boiling vegetables stock to cover slightly the rice, keep stirring and boiling the rice it should simmer but never loose is boiling temperature, rice should be creamy so keep adding little by little vegetable stock all the time, after a total of 17 minutes rice should be cooked but still “al  dente” (like for pasta little raw at the core), remove from the fire add the  butter and the Parmesan, mix very well shaking the pot in order to emulsify the butter, cheese and rice juice.nn Serve Risotto on a plate when still nice creamy, garnishing with some green. Eat immediately before the risotto is dried and sticky.n