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1
Heat wine to simmering in small skillet and simmer 1 minute. Stir in saffron and remove from heat. Let stand.
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2
Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir in onion and cook until tender and golden, about 15 minutes.
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3
Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
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4
Add rice to onion, increase heat to medium, and cook, stirirng constantly, until edges of grains are transparent, about 5 minutes.
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5
Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
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6
Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender but still slightly girm at the center; it should take about 20 minutes from time first liquid is added. Season to taste and with salt and pepper halfway through cooking.
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7
Stir wine mixture into risotto. There should be enough liquid to make rice creamy; if not, add more broth. Remove from heat and stir in remaining 2 T. butter and the Parmesan. Taste and adjust seasonings. Serve hot.
