Do NOT wash arborio rice. This strips away all the starches that make creamy parmesan risotto.
In a medium pot, add your low sodium chicken broth (homemade is best) and heat to a simmer. Then turn down to a low heat just to keep hot.
Add a pinch of saffron to the chicken broth. The broth will turn bright yellow in a few minutes.
Heat olive oil in a large skillet and add onions and cook for about 2 minutes or until slightly translucent.
Add the arborio rice, garlic and salt and toast for about 1 minute in the pan with the onions. The purpose or toasting the rice is to add a nutty flavor to the risotto. Do not brown the rice.
Deglaze the pan with the dry white wine or wine you happen to be drinking.
Then one little ladle at a time, add a little of the saffron chicken broth to the arborio rice. Making sure your heat for the risotto rice is on a low simmer (medium bubble).
Do not over stir your risotto. You only want to stir it often enough to prevent it from sticking to the bottom. If you over stir, it can ruin the consistency.
Allow the rice to cook down the liquid until you can make a path with your spatula or wooden spoon. If you can make a path with your spatula in the pan, it is time to add another scoop of warmed saffron chicken broth. Repeat this process several more times. After 15 minutes, check taste a little bit of the rice for consistency. If the risotto is still crunchy, add a few more rounds of chicken broth and stirring until it reaches your creamy consistency. The consistency should be slightly loose and creamy.
Remove the Italian risotto from the heat source. Add in a dollop of butter and grated parmesan cheese and stir well. Salt and pepper to taste as desired.
Garnish with a little extra grated parmesan cheese and enjoy!