Rinse the rice in a colander, drain and set aside. Place the saffron and white wine in a small saucepan, bring to the boil then remove from the heat and set aside. In a medium saucepan heat the olive oil, add the onion and sauté until soft, then add the rice, sauté for 1 minute, stirring, then add the saffron and wine, Simon Gault Home Cuisine vegetable stock and salt. Stir to combine, then cover and cook for 20 minutes until the rice is tender. Fluff up the rice with a fork just before serving.