Saute onions in olive oil. Once the onions begin to look transparent, add the garlic and continue cooking about 3 minutes. Add arborio rice and stir to combine.
Add wine and allow to reduce.
In a separate pan, add saffron and turn on heat to medium. Once the threads begin to move/ "dance" remove from heat.
With a mortar and pestle, crush the threads.
Add chicken broth to release the yellow from the threads.
Add to risotto.
Add broth and allow to reduce, stirring occasionally.
When desired consistency, add cheese and stir to combine.
Garnish with fresh parsley and a couple of crumbled saffron threads.
