2 c. Arborio Rice (must be Arborio Rice)
1/2 c. white onion, minced very fine
6 tbsp. butter
Approx. 4 c. chicken broth
1/4 c. white wine

Melt 6 tbsp. butter in deep saucepan. Add 1/2 cup white onion. Add 2 cups Arborio Rice. Stir well, allowing rice to absorb butter mixture. Alternately add in small amounts of chicken broth, then white wine, stirring well the whole time. Continue adding these ingredients until rice appears puffy. (You may not need to use all of the chicken broth.) Cook for about 10-15 minutes. Then add 1 tbsp. saffron - mixed with 1/2 cup water. Stir. Finally, add 3/4 cup Parmesan cheese. Stir again. Serve.