Soak the saffron threads in lukewarm water to allow the color and flavour to develop.

Grate the parmesan. Note: the finer, the more intense the flavour.

Dice the onions and simmer on medium heat in oil or butter. Note: add the onions to the cold pan to avoid overcooking.

Once the onions are golden brown, add the rice and briefly roast.

Rissotto rice has a hight starch content, allowing it to be creamy on the outside while firm to the bite on the inside, because of this it need to remain in constant motion throughout the cooking process.

After briefly roasting the rice, it is deglazed, Chef Behnck uses Crémant, but wine, prosecco, water or vegetable stock are also acceptable substitutes.

Finally, the stock is added so that is covers the rice by a finger width. Once the rice absorbs all the liquid, more stock is added, repeating this process until the stock is used up.

In the end the dissolved saffron is added and slowly combined with the risotto. Turn off the heat while stirring in the saffron to avoid overcooking the rice.

Right before serving, mix in the parmesan and cream and briefly heat up again. Add some freshly ground pepper and serve.