Instructions: Finely dice onions.

Melt the butter in a heavy saucepan. Add onion and cook 2 minutes without colour. Stir in the rice. Continue stirring 2-3 minutes until pale gold in colour. Add 1 cup of chicken stock.

Cover the pan and cook slowly over low heat until most of the liquid is absorbed. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot chicken stock. Cover and continue cooking until all the liquid is absorbed and the rice is tender but still moist, about 10 minutes. Stir from time to time.

Add the butter and Parmesan cheese.

Stir gently and serve.

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