FYI- The reason why saffron is so expensive is it estimated that it takes some 14,000 Crocus stigmas (each crocus only has three stigmas) to produce only one ounce of saffron threads.
The taste is that of bitter honey and the color it releases is an intense yellow.
5 cups of chicken broth (canned works just fine).
Bring broth to slow simmer. Heat butter in heavy, deep pan, sauté onions until golden. Stir in rice; sauté until well coated. Add white wine and cook until evaporated. Begin adding broth 1/2 cup at a time--add broth again when you need more liquid 1/4 cup at a time.
After 15 minutes of cooking, add saffron and continue cooking adding 1/4 cup of broth until rice is tender but firm to the bite. Total cooking time is 30 to 35 minutes.
Just prior to serving, add cheese and remaining tablespoon of butter. Salt to taste, serve with more cheese.