1. Bring chicken stock to a boil, then reduce to a low simmer.

2. Ladle a little stock into a small bowl; add the saffron threads and let infuse.

3. Melt 4 Tablespoons of butter in a large sauce pan until foamy.

4. Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.

5. Add the rice and stir until the grains start to swell and burst.

6. Add a few ladles of stock. Add the saffron liquid, and salt and pepper to taste.

7. Stir over low heat until liquid has been absorbed.

8. Keep adding stock, letting the rice absorb the liquid before adding more.

9. Stir constantly for about 20-25 minutes. The rice should be just tender and the risotto golden and creamy.

10. Remove from heat and add 2/3 cup parmesan cheese and remaining 1 Tablespoon butter, mixing until butter has melted.

11. Season to taste. Serves 4.