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Gather the ingredients.
In a medium saucepan, bring the chicken stock to a simmer; keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the rice and cook for 1 minute, stirring to thoroughly coat.
Crumble the saffron into the wine.
Add the saffron and wine mixture to the rice.
Cook, stirring, until the wine is absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
Continue adding the stock ½ cup at a time, stirring constantly, until it is nearly absorbed between additions.
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.