Dissolve the stock in a good 1 l boiling water. Stir in saffron and keep it hot. Peel onion and chop very finely. Heat the oil in a large pot. Fry the onion in it until transparent. Add rice, stir-fry for 1-2 minutes until the rice grains start to crackle.
Deglaze with wine and continue stirring at low heat until it has evaporated. Slowly add some hot stock and stir from time to time. As soon as the rice has absorbed the broth, add broth again and again.
Simmer rice open at low heat for 18-20 minutes. Stir again and again so that nothing sticks. Add some stock until the rice is creamy but still al dente.
Cut the pâté into 4 slices. Grate the parmesan. Fold butter and parmesan into the finished risotto. Season with salt and pepper. Let it rest for 1 minute. Arrange the risotto on plates with 1 slice of goose pâté each.