Saffron Risotto

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 .