Ingredients:

• 3 cups chicken broth
• 1 cup water
• 1 small onion
• 3 tablespoons unsalted butter
• 1 ½ cups rice
• ¼ cup freshly grated parmesan
• ¼ teaspoon crumble saffron threads

Finely chopped onion and in a 2 ½ to 3 quart heavy sauce-pan cook in 2 tablespoons butter over moderate heat, stirring occasionally until softened. Add rice, stirring to coat with butter. Add a cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorb. Continue cooking at a simmer and adding broth mixture, about ½ cup at a time, stirring constantly and leading each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total (there may be broth mixture left over). Stir in parmesan, saffron, remaining tablespoon butter and salt and pepper to taste and cook over low heat until heated through, about 3 minutes. 4 servings as a side dish

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