Heat olive oil in a large Dutch oven over medium heat.

Add diced onion and cook until softened and translucent (8-10 minutes).

In a separate saucepan, add saffron to the chicken stock and stir to infuse for a few minutes over medium heat.

Add the rice to the Dutch oven with the onions and stir until the rice is toasted and opaque (3-4 minutes).

Add white wine to the toasting rice and stir until absorbed.

Add a ladle of saffron-infused stock and cook, stirring, until absorbed.

Continue adding stock one ladle at a time, waiting until each addition is absorbed before adding more.

Cook until the rice is tender and creamy, yet still a little al dente (about 25 minutes).

Turn off the heat.

Stir in butter and Parmesan cheese until melted and combined.