Creamy Saffron Risotto

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2 1/2 quarts light chicken stock or low-sodium broth

4 tablespoons unsalted butter

1 medium onion, minced

1/2 teaspoon saffron threads

3 1/4 cups arborio rice (1 pound 10 ounces)

1 1/2 cups dry white wine

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

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