1 stick (1/2 c.) butter
1 c. rice, uncooked
1 (4 oz.) can mushrooms
1/3 c. white or Marsala wine
2 c. chicken broth
1/8 tsp. saffron threads, dissolved in 2 tbsp. hot water
Salt & pepper to taste
Freshly grated Parmesan cheese

Melt butter in 2 quart saucepan; add rice and brown for a few minutes. Stir in wine. Cook until the liquid is absorbed. Add chicken broth and saffron; bring to boil. Stir well and cover; cook on low heat for 20 minutes. Serve with freshly grated Parmesan cheese.