Saffron Risotto -

3 oz Butter

15 oz Rice

1/3 c Wine white

2 qt Beef Broth,as needed

1/4 ts Saffron

3 oz Parmesan cheese,grated

1. Put half of the butter in skillet and saute the onion in it. 2. Add the

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 .