4 tbsp. butter
1 med. sized onion, chopped
1 tsp. saffron threads or use yellow food coloring (3 to 4 drops)
2 c. arborio rice, can use long grain brown rice
1 c. dry white wine
4 to 5 c. chicken stock
3 tbsp. shelled pistachio nuts
1 c. grated Parmesan cheese

Melt butter, add onion and saute for 5 minutes. Stir in saffron and cook for one minute. Add rice and stir to coat with butter and onions. Pour wine and 2 cups broth. Simmer covered until most of the liquid has been absorbed. Continue to simmer covered, adding the broth 1/2 cup at a time until rice is tender.

Entire cooking time should be about 30 minutes. The rice should be bound lightly together with a little of the cooking liquid. Stir in the pistachio nuts and Parmesan. Serve immediately.