Classic Risotto Milanese

Saffron gives the classic Milanese risotto a golden color. When you try the classic Milanese risotto warmed up, you'll want more of this juicy, creamy and earthy dish.
Bring the broth in a saucepan to a boil (do not bring it to a boil). Keep warm over low heat.Preheat a roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion; cook for 5 minutes, stirring occasionally. Add the rice, salt, and saffron; cook for 1 minute, stirring frequently. Add the wine; cook for 2 minutes or until the liquid is absorbed, stirring frequently. Stir in 1 1/2 cups broth; cook for 4 minutes or until liquid is almost absorbed, stirring constantly. Add the remaining stock, 3/4 cup at a time, stirring almost constantly, until each portion is absorbed before adding the next (about 22 minutes in total); leave 1/3 cup of stock at the last addition. Remove the pan from the heat. Add the remaining 1/3 cup stock, butter, pepper, and cheese. Sprinkle parsley on top.