7 c. chicken stock, fresh or canned
4 tbsp. butter
1/2 c. finely chopped onions
2 c. plain white raw rice, imported preferred
1/2 c. dry white wine
1/8 tsp. powdered saffron or crushed saffron threads
1/2 c. dry white wine
4 tbsp. soft butter
1/2 c. freshly grated imported Parmesan cheese

Bring chicken stock to a simmer in a 2 or 3 quart saucepan and keep it simmering over low heat.

In a heavy 3 quart flame proof casserole melt 4 tablespoons butter over moderate heat. Cook onions in butter, stirring frequently, for 7 or 8 minutes. Don't let them brown.

Add rice and cook stirring for 1 or 2 minutes or until grains glisten with butter and are somewhat opaque. Pour in wine and boil it until it is almost completely absorbed. Then add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until all of the liquid is absorbed. Add 2 more cups of stock and cook, stirring occasionally.

Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes. Then pour it over the rice. Cook until the stock is completely absorbed.

By now the rice should be tender. If it is still firm, add the remaining stock, 1/2 cup at a time. Continue cooking and stirring until rice is soft. Stir in 4 tablespoons of soft butter and the grated cheese with a fork, taking care not to mash the rice. Serve at once while the rice is creamy and piping hot. Serves 6 to 8.