• 6 ounces onions; chopped
• 1/2 cup olive oil
• 10 ounces arborio rice
• 16 saffron threads
• 3/4 cup white wine
• 2 quarts chicken stock
• 1 pinch salt; to taste
• 1 pinch black pepper; to taste
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese

1. Sweat onions in oil until transparent.
2. Add rice and cook 2 minutes.
3. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes.
4. Stirring constantly, add 1/2 cup stock at a time until it is absorbed.
5. Cook 15 to 18 minutes until al dente.
6. Adjust seasoning to taste.
7. Remove from heat and vigorously stir in butter and Parmesan cheese.
8. Serve hot.

Try this with braised lamb shank or osso buco