Risotto Recipe

Directions:

1. Preheat the oven to 350 F.
2. Heat the butter in an oven proof casserole and cook the onion until wilted. Add the rice and cook, stirring, two to three minutes with out browing.
3. Meanwhile, bring the wine and chicken broth to a boil and ladle approximately one cup of the liquid onto the rice. Cover tightly and place in the oven.
4. Keep the broth at the simmer. After five minutes. add a third of the remaining liquid to the rice and cover again. Five minutes later combine half the remaining liquid with the saffron and add to the rice. Cover and cook ten to fifteen minutes longer. If necessary, add the remaining broth. When the risotto is done, almost all the liquid will be absorbed, but it is not a fluffy dish. Just before serving, stir in the Parmesan cheese.