Warm the chicken stock in a medium saucepan over medium heat.
Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes. Stir in the rice, sauté in the olive oil, stirring constantly, for 30 seconds.
Crumble the saffron threads into the wine and add to the risotto, stirring to combine until the wine is absorbed.
Lower the heat to medium-low and add 1 cup of the chicken stock, stirring constantly until the stock is nearly absorbed. Continue to add the chicken stock ½ cup at a time.
Continue adding the stock and stirring frequently until it’s absorbed and the risotto is tender and the risotto is thick and creamy, about 18 to 20 minutes.
Stir in the cheese and butter then season with salt and pepper. Serve warm.