In a high-sided pot, melt the butter over medium heat.
Add the Arborio or Carnaroli rice.
Toast the rice well, using a spatula, for 2/3 minutes.
Deglaze with a glass of white wine.
Let the wine evaporate while stirring the rice often.
Add vegetable broth to cover the rice.
Add saffron powder or saffron threads.
Season with salt.
Continue cooking the rice for 15 minutes, adding broth when the rice becomes too dry.
When the rice is cooked, remove from heat and add butter, Parmesan cheese, and half a ladle of broth.
Mix well until the risotto is creamy and glossy.
Serve on a plate as desired, adding the cheese cream as desired.