Ancient Persians considered saffron a tonic for the heart. It was thought to alleviate sadness yet it needed to be consumed with caution; too much saffron could produce an extreme state of euphoria and even death from too much laughter.

3 ½ cups chicken stock

1 tablespoon olive oil

½ onion, finely chopped

1 cup Arborio rice

1 cup dry white wine

generous pinch of saffron

1 tablespoon butter

¼ cup grated Parmesan cheese 

Bring stock to a low simmer in a medium pot. 

Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes.

Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter.

Turn off heat. Stir in grated cheese. Cover and set aside.

Serves 4