Instructions: 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 .

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