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Cook the grated onion and garlic without color to remove the acidity.
Add the 400g of rice and cook for about 16 minutes, ignoring the instructions on the rice packet.
Add a glass of white wine and cook out the acidity and alcohol.
Add the saffron-infused white beef stock, 4 parts stock to 1 part rice.
Stir the rice constantly to cook it evenly and prevent it from boiling.
When the rice is cooked, add Parmesan cheese and butter, and stir to create a creamy texture.
Serve the risotto immediately, ensuring it has the right consistency - not too wet or too tight.