saffron and champagne risotto

A girlfriend of mine has asked for the recipe for the saffron and champagne risotto I made on New Years so here goes.
You will need (to serve 4 people)

4 generous handfulls of arborio rice (or any short, round grain rice)
Approximately 1.5 Litres of boiling stock (I use vegetable but chicken would work great too)
300 mL of Champagne (you can substitute white wine if you don't have any champas handy)
10 strands of saffron
1 onion
1 clove of garlic
4 tablespoons of olive oil
Parmesan Cheese

What to do:

Add some saffron strands to the boiling stock - this will colour and flavour the water quickly.

Over high heat, add oil to a large, deep frying pan and add finely diced onion and garlic. Immediately reduce heat and stir. Add the rice and stir so that the rice is coated in oil and garlic and starts to squeal. Salt lightly. After a couple of minutes, add a ladle of stock and all the champagne and stir. Add the reserved saffron strands. Once most of the liquid has been absorbed, ladle more of the stock. I prefer my risotto to be a little al dente, but just taste the rice to get it to the consistency you like.

Once you have put the last ladle of stock into the risotto, grate parmesan cheese (quantity to suit your tastes) over risotto and stir. Remove from heat and cover with a lid for 10 minutes, then serve.