Put a non-stick pan in low heat. Pour the olive oil. Once the oil is ready, put the finely chopped onion and cook until softened.
Turn the heat up to medium and add the rice to the onion. Cook until the rice is properly coated with oil and quite translucent. This starts the creaming process of the rice. Do not forget that you must continue stirring the rice during this entire process.
Pour the wine and let evaporate.
Once the wine has evaporated, pour in a couple of ladles of the (simmering) stock. Turn the heat back to low.
Add the powdered saffron and continue stirring.
Once the stock has been absorbed by the rice, pour another ladle of stock into the rice. Keep doing this until the rice gets ALMOST cooked (still firm, not mushy). This should take around 17 minutes.
Before turning off the heat, taste and season. Remember that the cheese will add a bit of saltiness as well.
Turn off the heat and add in butter and parmigiano. Mix and then cover the pan. Set aside for 2 to 3 minutes and then serve.