1 chopped onion
1/2 stick butter
1 c. raw rice
1 c. white wine
1/2 oz. wild mushrooms, sliced thinly
Chicken broth
Pinch of saffron

Saute onion in butter until golden brown. Add rice and cook until golden brown. Add wine; dilute saffron in 1 cup of broth and add to rice. Add mushrooms. Cook until rice is tender. Cover with Parmesan cheese and serve.