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1
Make stock: Place Parmesan rinds, bay leaf and thyme in a soup pot or large heavy saucepan and add 3 quarts water.
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2
Bring to a simmer.
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3
Skim off foam, cover partly and simmer 1 hour over very low heat.
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4
Add parsley and garlic cloves and continue to simmer 30 minutes, partly covered.
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5
Uncover, add salt to taste, and simmer another 30 minutes.
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6
Line a strainer with cheesecloth and place over a large bowl.
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7
Strain stock into bowl.
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8
Refrigerate it, preferably overnight.
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9
Before reheating, remove fat from top and discard.
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10
You should have about 2 quarts broth.
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11
Pour broth into a saucepan and bring to a simmer.
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12
Make sure that it is well seasoned but not overly seasoned, as it will reduce and become saltier.
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13
Put saffron in a small bowl and cover with 1 tablespoon hot water.
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14
Heat olive oil over medium heat in a wide heavy skillet or saucepan.
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15
Add onion and a generous pinch of salt and cook until onion is just tender, about 3 minutes.
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16
Do not brown.
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17
Add rice and stir just until grains begin to crackle, 1 to 2 minutes.
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18
Add wine and cook, stirring, until it has been absorbed.
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19
Begin adding simmering broth, a couple of ladles at a time.
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20
Add saffron with soaking water with first addition of broth.
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21
Broth should just cover the rice and should be bubbling.
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22
Stir often and vigorously.
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23
When broth has just about evaporated, add another ladle or 2 to just cover rice.
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24
Continue to cook in this way until rice is aldente, about 20 to 25 minutes.
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25
Add a little pepper, taste and adjust seasoning.
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26
Add another ladleful of broth to the rice.
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27
Stir in butter and Parmesan and remove from heat.
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28
Mixture should be creamy.
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29
Serve right away.
