1. Heat oil in a wide, heavy pan over medium-high heat.

2. Add chicken cubes and cook, stirring, until they start to turn white.

3. Reduce heat to low.

4. Add the onion, garlic, and saffron.

5. Cook, stirring, until the onion is soft.

6. Stir in the rice and mix well.

7. Cook for 1-2 minutes, stirring constantly.

8. Add the wine and bring to a boil.

9. Simmer gently until almost all the wine is absorbed.

10. Add the simmering stock, a ladleful at a time, and cook until the rice is just tender and the risotto creamy.

11. Add the butter and Parmesan cheese and stir well.

12. Season with salt and pepper to taste.