- Pour the stock into a medium saucepan, add the saffron and bring to a simmer over medium heat; reduce heat to low.
- Meanwhile, heat the olive oil and 1 15 g piece of butter over medium-low heat in a large saucepan or Dutch oven. Add the onion and cook, stirring occasionally, until softened, around 10 to 12 minutes; you want the onions to cook gently without taking on any colour. Season with a generous pinch of salt. Add the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Turn the heat up to medium. Add the rice and stir well to coat in the onion-y oil. Cook, stirring constantly, until the rice begins to look slightly translucent, 2 to 3 minutes. Add the wine and cook, stirring frequently, until the pan is almost dry, 1 to 2 mins.
- Add one ladleful of the saffron stock and cook, stirring almost constantly, until the stock is fully absorbed. Add another ladleful of saffron stock and cook, stirring almost constantly, until the stock is fully absorbed. Repeat this process until the rice is cooked; it should be tender but with a slight bite; the whole process should take around 25 to 30 mins. If you run out of stock before the rice is cooked, add one ladleful of hot water at a time, stirring frequently until absorbed, until the rice is cooked to your liking.
- Remove the saucepan from the heat. Add the remaining 4 butter pieces and Grana Padano and stir well. Cover the saucepan and allow the risotto to sit for 3 minutes before serving. You might be tempted to skip this step but don’t – this is when the risotto becomes deliciously creamy. Taste and season with salt, then serve.