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 1-2 minutes until the rice is lightly toasted.

Pour in the white wine (if using) and cook until absorbed.

Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed before adding more.

After about 20 minutes, add the saffron threads and continue to cook until the rice is creamy and al dente.

Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.