Method

Heat the oils in a pan

Add the chopped onion and sweat until translucent

Add the garlic and fry for 1 minute

Add the rice and heat until the grains are very hot

Pour in the wine and let it be absorbed

Start adding your stock. Add ladle by ladle, waiting for it to be absorbed before each addition

Add the saffron to the pan 

Keep the pan hot and stir constantly to keep the starch moving

When the rice has only a slight crunch left, add the parmesan and melt into the risotto

Once the rice is cooked with almost no crunch to it, pour into bowls and serve