1/2 c. butter
1 med. onion
1 1/2 c. raw rice
1 sm. can sliced mushrooms
1/8 tsp. powdered saffron
1/2 c. white wine
4-5 c. boiling chicken broth
1/2 c. grated Parmesan cheese
1/2 c. shredded Swiss cheese
Salt and pepper to taste

Melt butter in a large, heavy skillet. Add onions and saute very slowly, stirring frequently without browning. Add rice, then mushrooms and stir gently 1-2 minutes. Add salt and pepper to taste and stir frequently for about 10 minutes.

Dissolve saffron in a tablespoon of heated wine, then add to rice with remaining wine. Add chicken broth a little at a time, stirring for about 25 minutes until rice is tender and all the liquid is absorbed. Stir in the cheeses just prior to serving. Serves 6.