Risotto

1/2 cup butter
1/2 cup finely chopped onion
1 1/2cup uncooked arborio rice
3 1/2 cups chicken broth
1/2 cup dry white wine
1 tsp crushed saffron
2 tbsp chicken broth
2 tbsp fresh parmesan cheese

Melt 1/4 cup butter and saute onion in butter until tender
Add rice, broth and wine and boil until rice tender
Add 1/4 cup butter
Soften saffron in 2 tbsp chicken broth and add to rice
Cook 4 more minutes until desired texture achieved and sprinkle with parmesan cheese
ENJOY!