Bring broth to a simmer in a small pot and keep warm over low heat.

Melt butter in a heavy-bottomed pot or Dutch oven over medium-low heat.

Add diced onion and a pinch of salt to the pot.

Sauté the onion until it becomes soft and translucent, about 10 minutes.

Add minced garlic and sauté until fragrant, about 1 minute.

Increase the heat to medium.

Add the rice and crushed saffron threads to the pot and stir well.

Cook, stirring every minute or two, until the edges of the rice are transparent, about 4 minutes.

Pour in the white wine and stir well.

Simmer until the liquid is absorbed and the bottom of the pot is mostly dry, about 5 minutes.

Add 1 1/2 cups of hot broth and stir well.

Simmer, stirring every 3-4 minutes, until the liquid is absorbed and the bottom of the pot is mostly dry, 10-12 minutes.

Add more hot broth, about 1/2 cup at a time.

Stir after each addition and cook until the liquid is absorbed, about 3-4 minutes.

Repeat broth additions until the rice is cooked and still has a hint of al dente bite in the center of each grain.

Season to taste with salt and white pepper.

Stir in the grated Parmigiano-Reggiano cheese.

Serve immediately in warmed bowls.