Heat the broth in a saucepan and keep it warm on low heat. Add the saffron threads to the broth to infuse.

In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.

Add the Arborio rice to the pan and toast for 2-3 minutes, stirring constantly, until the grains are slightly translucent at the edges.

Pour in the white wine and stir until it is fully absorbed by the rice.

Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next.

Continue this process for about 18-20 minutes until the rice is al dente and the risotto has a creamy consistency.

Remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.

Let the risotto rest for 2 minutes before serving. Garnish with extra Parmesan if desired.