1In a medium saucepot, over medium heat; add broth/stock and bring to a boil.
2Reduce heat to low and keep broth/stock warm.
3In a large saucepot, over medium heat; add butter, salt, ground pepper and onions, sauté until translucent, about 5 minutes.
4Add rice, stir until all grains are coated with butter and rice gets a golden color and smells nutty, about 5 minutes.
5Add one ladle of broth/stock to rice and stir until all liquid is absorbed.
6Keep adding one ladle of broth/chicken to rice until it is cooked, about 30-40 minutes.
7In a small bowl of hot water, add Saffron threads and stir until water turns orange.
8Add Saffron water to rice and stir.
9Once rice is cooked add Parmigiano Reggiano and stir until incorporated.