In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

Add the Arborio rice and stir for a couple of minutes until the rice is slightly toasted.

Pour in the white wine (if using) and let it absorb completely.

Begin adding the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more.

After about 15-20 minutes, when the rice is creamy and al dente, stir in the saffron and Parmesan cheese.

Season with salt and pepper to taste, and serve hot.