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Simmer chicken stock in a pot
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Melt butter over medium heat
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Cook onions in butter, stirring frequently.
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Add rice and cook 1-2 minutes, stirring until the grains glisten
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Pour in the wine, and boil until absorbed, stirring occasionally.
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Add 2 cups of the simmering chicken stock, and cook uncovered, stirring occasionally until almost all absorbed.
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Add 2 more cups of chicken stock, and continue to cook and stir until almost all absorbed.
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Stir saffron into remaining stock. Pour over rice and cook until absorbed.
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Continue cooking and stirring until all the liquid is absorbed, and the rice is soft. (I like mine just a little saucy).
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Serve immediately with a sprinkle of parmesan cheese