Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        onions -- chopped
     1/2  cup           olive oil
  10      ounces        arborio rice
  16                    saffron threads
     3/4  cup           white wine
   2      quarts        chicken stock
   1      pinch         salt -- to taste
   1      pinch         black pepper -- to taste
   2      tablespoons   butter
     1/4  cup           grated parmesan cheese

Preparation:

Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot.