|Chicken broth/Canned chicken broth||8 Cup (128 tbs)|
|Onion||1 Medium, finely chopped|
|Arborio rice||1⁄2 Cup (8 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1 Tablespoon (Additional)|
Prepare Chicken Broth.
Heat broth in a medium saucepan.
Melt 1/4 cup butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of broth, or enough to cover rice.
Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes.
Rice should be tender but firm to the bite.
In a small bowl, dissolve saffron in a little hot broth and add to rice mixture.
Stir in 1/2 cup Parmesan cheese and 1 tablespoon butter.
Season with salt.
Place in a warm dish.