7 c. chicken stock (or bouillon)
4 tbsp. butter
1/2 c. finely chopped onions
2 c. plain white raw rice (preferably imported Italian)
1/2 c. dry white wine
1/8 tsp. powdered saffron
4 tbsp. soft butter
1/2 c. freshly grated imported Parmesan cheese

Keep the chicken stock simmering over low heat. In a heavy 3 quart casserole, melt butter over moderate heat. Cook onions in butter, stirring frequently, for 7 to 8 minutes; do not let them brown. Add rice and cook, stirring, for 1 to 2 minutes or until grains glisten with butter and are somewhat opaque. Pour in wine and boil it until it is almost completely absorbed. Then add 2 cups of simmering stock, cook uncovered, stirring occasionally until almost all the liquid is absorbed. Add 2 more cups of stock and cook, stirring occasionally.

Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes. Then pour it over the rice and cook until the stock is completely absorbed. By now the rice should be tender. If still firm, add the remaining stock, 1/2 cup at a time and continue cooking and stirring until the rice is soft. Stir in the butter and grated cheese with a fork, taking care not to mash the rice. Serve at once while rice is creamy and piping hot.

A bit of a pain to prepare but truly scrumptious for the rice connoisseur.