• Extra virgin olive oil, 

• 1 large onion, diced ¼, 

• Kosher salt, 

• 2 cups of Carnaroli/ Arborio rice, 2, cup, 

• 2 large pinches of saffron, 

Generously coat a large saucepan with olive oil on medium heat. Next, add the onions and salt to the sauté until translucent for about 5 minutes. Now raise the flame to medium to add rice and cook for 3-4 minutes.

Add some pinches of saffron to the warm chicken broth and keep aside.

Then add wine to the rice followed by salt and stir continuously until the wine is absorbed into the rice. Now pour the bright saffron yellow chicken stock into the pan immersing the rice. Keep stirring until the stock is absorbed into the rice and repeat

Now remove the pan off the flame and toss in some butter and grated Parmigiano/Reggiano to serve hot.