Saute the chopped onion and diced garlic in butter or olive oil. When onion is transparent, add the box of arborio rice and stir in. Stir constantly, uncovered. If rice starts to stick, add soup stock or boullion to loosen it. You'll keep doing this through the entire cooking.

When rice is 3/4 done, add vegetables.

"Done" is when the rice is creamy with kernels that are soft but still slightly chewy.

First add cauliflower and broccoli, because they take longest to cook. When they're close to being done, add asparagus. When that's nearly cooked, add peas and mushrooms.

Don't forget to keep stirring the rice and adding stock.

Grind saffron in mortar with pestle, or crush it with the back of a spoon on a plate.

When the rice tastes done, stir in shredded parmesan cheese and ground saffron for the last two minutes of cooking, mixing well to get the yellow color and saffron flavor through the whole dish.