Saffron Risotto

         Yield: 4 Servings
Categories: Rice

4 oz Onion,chopped,finely 3 oz Butter 15 oz Rice 1/3 c Wine white 2 qt Beef Broth,as needed 1/4 ts Saffron 3 oz Parmesan cheese,grated 1. Put half of the butter in skillet and saute the onion in it. 2. Add the rice and saute a couple of minutes. 3. Add the wine and the broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring occasionally. 5. Add the saffron and the parmesan and serve. By Peter P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated by Brigitte Sealing .