Recipe - Saffron Risotto

4 ounce Onion,chopped,finely
3 ounce Butter
15 ounce Rice
1/3 cup Wine white
2 qt Beef Broth,as needed
One fourth teaspoon Saffron
3 ounce 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 .

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini