It uses a pinch of saffron. It's optional, but we happened to have some (pretty darn old) saffron tucked away in the pantry, so we used it. I don't think I'd make a special effort to acquire the saffron. It does give the finished risotto a nice yellow color.
from Cover & Bake
3.5 cups low sodium chicken broth
2 bay leaves
4 tbsp unsalted butter
1/2 onion, minced
2 cups Arborio rice
1/2 cup dry white wine
1 cup freshly grated parmesan cheese
Preheat oven to 400 degrees.
Bring broth and bay leaves to simmer in a saucepan. Once simmering, reduce the heat to low and cover with a lid to keep it warm. Melt butter in a skillet. Add onion and salt. Cook until onions are softened. Add rice and saffron to skillet and stir/toast until the risotto edges become translucent. Stir in the wine and cook until the wine is absorbed. Pour the risotto into a 9 x 13 baking dish and spread it out. Pour the warm broth mixture into the baking dish. Bake about 25-30 minutes, until the liquid is all absorbed. Take out of the oven and remove bay leaves. Mix in the parmesan cheese until it is melted and creamy. Season with salt and pepper.