Saffron Risotto

Saffron Risotto
Risotto alla Milanese

5 tbsp butter
1 small onion (chopped)
2 c rice
1 glass white wine
1 pinch or saffron (or a few strands)
6 c stock
salt and pepper
1/2 c parmesan (grated)

Melt half the butter and sautee the onions. Add the rice. Pour on wine and cook until reduced. Stir in saffron. Add heated stock gradually until complete. Season with salt and pepper and stir in parmesan and the rest of the butter.