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Peal and thin slice the onion, then wither it in a sauce pan at
low fire with half butter, stir avoiding to get dark.
After 5 minutes high the flame, add the rice and toast if for
few minutes, always stir.
Cook the rice for about 16 minutes always adding the meat
soup when necessary.
Complete with the saffron, the remaining soup and a pinch
of salt; after 2 minutes turn off the flame.
Add the remaining butter and the Grana Padano Parmesan,
stir till they melt completely, giving the right consistency to
the Risotto.
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