5 - 6 servings

Bring stock to boil, then reduce to a low simmer (can use vegetable stock for vegetarian.) Ladle a little stock into a small bowl; add the saffton threads and let infuse. Melt 4 tablespoons of butter in a large saucepan until foaming. Add onions, stirring frequently, and cook for 2 minutes. Add garlic and cook for 1 minute more. Cook only until softened, not browned.

Add the rice and stir until the grains start to swell and burst; then add a few ladels of stock, saffron liquid, and salt and pepper to taste. Stir over low heat until liquid has been absorbed.

Keep adding stock, letting the rice absorb the liquid before adding more. STIR CONSTANTLY. After about 20 - 25 minutes, the rice chould be just tender and the risotto golden and creamy.

Take off heat and add ⅔ cup Parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted. Season to taste. Transfer to serving plates, sprinkle with remaining Parmesan cheese, and serve hot.