Heat chicken broth with saffron in a saucepan until hot.

Set aside the saffron-infused chicken broth.

Melt butter in a large saucepan over medium heat.

Sauté finely chopped onion in the melted butter until translucent.

Add raw white rice to the saucepan and cook for 1-2 minutes, stirring constantly.

Pour dry white wine over the rice and cook until absorbed.

Gradually add the hot saffron-infused chicken broth to the rice, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

Continue adding broth and stirring until the rice is creamy and cooked through (about 18-20 minutes).

Stir in grated Parmesan cheese until melted and well combined.

Serve immediately.