Risotto

1/2 cup butter

1 small onion, finely chopped

1 1/2 cups rice

1/4 tsp saffron

2 tsp salt

4 1/2 cups chicken broth

Grated Parmesan cheese

Melt 1/4 cup butter in a large skillet; saute onion over medium

heat until golden. Stir in rice; saute stirring occasionally, until butter is

absorbed. Add saffron and salt.

Gradually stir in broth. Bring to a boil; cover; simmer for 30 minutes, or

until broth is absorbed. Remove from hat; stir in remaining butter.

Serve with cheese.