For added dimension, sauté half of the vegetables with the onion, adding the other half midway through cooking.
Combine and let stand for 10 minutes:
      3 generous pinches of saffron threads
      1 cup hot chicken stock
 Melt in a large, heavy saucepan over medium heat:
      3 tablespoons butter
Stir in:
      1 medium onion, minced
Cook over low heat until soft and clear. Meanwhile, simmer over medium heat:
      9 cups chicken stock
Increase the heat under the onions to medium and stir in:
      1 pound Italian rice or American medium-grain rice
Cook, stirring often, until the rice is chalky in appearance, about 5 minutes. Add:
      1/2 cup dry white wine
Stir until absorbed. Add the saffron mixture and simmer, uncovered, stirring often, until absorbed. Add the chicken stock, 1 cup at a time, and simmer and stir continuously until absorbed. (If desired, when half of the stock has been used and the rice is still quite firm, the risotto can be removed from the heat and refrigerate, covered, for up to 2 days. To finish the risotto, reheat and continue.)
 Add the remaining stock, 1 cup at a time, until the rice is tender but still has some “bite.” It should be creamy and not stiff. 
Stir in:
      Sautéed pieces of artichoke, asparagus, peas, zucchini, onion, eggplant, broccoli, cauliflower, or green beans
Fold in:
      1 to 1 1/2 cups grated Parmesan cheese
Season with:
      Salt and ground black pepper to taste
Let rest for a few minutes, then serve in warmed soup dishes. If desired, serve with:
      Grated Parmesan cheese