2 cups rice (preferably Italian)
1/2 onion, chopped
3 tbsp oil
4 cups broth, boiling
5 heaping tbsp grated parmesan
1 tbsp butter
1 envelope Italian saffron
1/2 glass wine
salt

Stir fry onion in oil, until golden.

Add rice and stir fry for 1-2 minutes. When it begins to stick to the pan, add wine.

When this has evaporated, add broth, one ladleful at a time when the previous one has almost all evaporated. Half way dilute the saffron in broth and keep adding as described. Stir constantly, until rice is cooked (about 25-30 minutes).

Salt, add butter and parmesan and serve hot right away. In Italy they say that "rice waits for no one", meaning that it soon overcooks if kept waiting. The North-American variety,long grain (Big Ben),is much more time tolerant.

Sprinkle with abundant parmesan.