Melt in saucepan:

1/4 c. butter
1/4 c. chopped onions

Cook until onions are lightly browned. Stir in 1 cup rice (uncooked). Cook slowly until rice is lightly brown, stirring frequently.

Grandma Guerina Berra always added about 1/4 cup wine at this point. Dad, Ren Berra, would have fresh picked mushrooms, from the woods around Crab Orchard lake, in the Autumn. Grandma Guerina would add some of those when the wine was evaporated.

Add:

3 c. of chicken broth
1/2 c. Marsala wine
1 tsp. salt
1/4 tsp. saffron

Stir well. Grandma Guerina would continue the stirring until the rice was tender. I prefer to cover the pan. Reduce the heat and simmer the risotto without moving the pan and without lifting the cover for about 18 to 20 minutes.

Serve hot with lots of Parmesan cheese. Grandma Giovannina Merlo never added any wine and NO mushrooms.