In a 5-quart saucepan melt the butter and saute the onion and garlic until transparent.
Stir in the saffron.
Add the rice, mixing it in well.
Add the wine and cook until it evaporates.
Stir in the stock, 1/2 cup at a time, adding each 1/2 cup as the previous is absorbed.
Cook the rice uncovered over medium heat until all of the liquid is absorbed, about 20 to 30 minutes.
Remove the pan from the heat.
Stir in the butter and Parmesan, and fluff the rice.