1 med. onion
1/2 to 3/4 c. butter
2 c. long grain white rice
1 (14 oz.) can chicken broth or 1 qt.
2 tsp. saffron
Parmesan cheese

Saute onion with butter until golden brown. Stir in rice. Add chicken broth which has been boiled. Add saffron. Simmer 1/2 hour. (Add mushrooms if desired.) Stir. Serve with grated cheese over it.