In a saucepan heat the Simon Gault Home Cuisine chicken or vegetable stock with the saffron to infuse the colour and flavour. Place a large saucepan over medium heat and add the oil and 2 tablespoons of the butter. When the butter is foaming, add the onion and garlic, and sauté gently without browning for 5–6 minutes until the onion is translucent. Add the rice, increase the heat and stir constantly for a couple of minutes to toast and coat the rice with the oil and butter until it takes on a glossy appearance and becomes slightly translucent. Add the wine and stir until absorbed. Add 1⁄2 cup of hot stock and stir until it has been absorbed (ensure the heat doesn’t get too high; a medium simmer is best). Continue adding the stock 1⁄2 cup at a time and stirring until absorbed. The process should take approximately 25 minutes and the rice should be al dente. Add the grated Parmigiano and remaining butter, and stir well. Taste and season if necessary, and serve immediately with a garnish of extra grated Parmigiano, if wished.