1 tbsp. butter
1 sm. onion
1 c. long grain rice
1/2 c. dry white wine or vermouth
1 3/4 c. chicken broth
Saffron
1/2 stick butter
Parmesan cheese

Saute onion in butter. Add rice, wine and 3/4 cup chicken broth. Stir. Next sprinkle saffron until rice is yellow. Add one cup chicken broth. Boil, reduce heat and cover.

Cook until almost out of liquid. Add 1/2 stick butter. Pour in dish and sprinkle with Parmesan cheese.