Crush the saffron threads in your fingers and put to steep in a coffee cup of the hot stock while you carry on with the recipe.
Heat the olive oil in a saucepan and fry the diced bacon until crisp. Remove from the pan with a slotted spoon and reserve. Add the butter to the pan and then the onion. Fry over medium heat until softened but not browned. Add the rice and stir until each grain