PRE 
SERVES 
- Dilute the saffron in half a glass of warm water and keep aside. You can also soak the saffron a few hours ahead or overnight for a more intense orange colour and deeper flavour.
- Heat the oil in a large saucepan and add the onion and a pinch of salt and pepper. Cook for 10 minutes over low heat until soft and pale golden.
- Bring the vegetable stock to a boil or prepare a quick one by diluting vegetable bouillon in a saucepan with boiling water. Keep it simmering gently throughout.
- Add the risotto rice in the saucepan with the onion and stir gently for 2-3 minutes until it is translucent. Add half of the prosecco and continue to stir until it is absorbed. Begin adding the stock to the rice a ladle at the time until the rice is covered with liquid. Stir well and continue adding the stock every time it is almost absorbed by the rice.
- Half way through the cooking of the risotto – about 10 minutes – add the remaining prosecco and ¾ of the water with the saffron. Keep on stirring. The cooking time for the risotto is 18-20 minutes. The rice needs to be tender but still firm to the bite and it needs to be still wet when the heat is turned off.
- Once you turn the heat off, add the remaining water with saffron, the butter, parmesan cheese and parsley if using any. Stir well all the ingredients, cover, and leave it to ‘mantecare’ (set) for a couple of minutes.
- Serve immediately with a sprinkle of grated parmesan.
