INGREDIENTS 5 cups stock 1pinch saffron (1 sachet) 6 tablespoons butter 1onion, finely chopped 1 1⁄2cups arborio rice (if you can find it, carnaroli makes the *best* risotto) 1cup grated parmesan cheese (not the stuff from the can!) salt and pepper, to taste DIRECTIONS Bring the stock to a boil, then reduce to a low simmer. Ladle a little stock into a small bowl. Add the saffron threads or powder and leave to infuse. Melt 4 tbsp of the butter in a large saucepan until foaming