Heat the olive oil in a saucepan 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 well-coated and slightly toasted.

Pour in the white wine (if using) and stir until it has mostly evaporated.

Begin adding the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

After about 18-20 minutes, when the rice is creamy and al dente, stir in the saffron and Parmesan cheese.

Season with salt and pepper to taste, then remove from heat and let it sit for a few minutes before serving.