Melt half the butter in the pot at a medium-high heat.
Add the onion and keep stirring, after a minute, add the rice and toast being sure not to burn the rice. Once butter is absorbed, add the wine stirring frequently.
Add broth ½ cup at a time, once absorbed, add more broth, and keep stirring until the rice is cooked through.
Mix your saffron in the last ½ cup of broth and let dissolve before adding to the rice.
Once your last ½ cup of broth is absorbed, turn the flame off and add the butter and cheese, cover and set aside for a few minutes before serving.
Serve hot and by itself – to richen the dish you can garnish with edible flowers.
