1/4 lb. butter, divided
1/2 c. finely chopped onion
2 c. raw rice
1/2 c. dry white wine
7 c. hot chicken broth, divided
1/8 tsp. powdered saffron (optional)
1/2 c. grated Parmesan cheese

Heat half of butter in Dutch oven over low heat. Add onion; cook until tender but not brown. Add rice, stirring several minutes until grains glisten. Stir in wine; let boil until almost absorbed. Add 2 cups broth; cook, uncovered, stirring occasionally until almost all liquid is absorbed. Stir saffron in 2 cups remaining broth; let steep several minutes. Pour over rice; cook, stirring occasionally, until all liquid is absorbed. If rice is still firm, add remaining broth, 1/2 cup at a time. Continue cooking and stirring until rice is soft and liquid absorbed. Lightly stir in cheese and remaining butter with a fork. Serve at once. Makes 6 to 8 servings.