About 4 servings
About a stick of unsalted butter
1 onion, thinly sliced
1 envelope of saffron powder (best if Italian)
1 ½ to 2 ½ qts homemade chicken stock
1 glass of white wine
Sauté the onion in about 1/3 of the butter, till slightly golden (not caramelized). Pour in the wine. Then, all at once, throw in the rice and stir well with a wooden spoon, making sure all the grains get evenly coated. Have the chicken soup simmering, and add 2 ladlefuls of broth into the rice mixture, stirring constantly until completely absorbed. Keep adding ladlefuls of broth to the rice and stirring, until the rice is almost done, but still very al dente, about 20 minutes. Now, dissolve the saffron in a little chicken soup in a small container (I only use an espresso cup because that’s what my mother did), then pour into the rice and stir well. Add a couple of spoonfuls of Parmigiano, continue stirring till the rice is done (it should be cooked through, but not mushy). Turn off flame, add the remaining butter and more parmigiano, then pour into a shallow serving dish and serve immediately with more parmigiano. Buon appetito!
Note: My mother sometimes made the soup with chicken and meat (veal). I find it more convenient to just use the chicken, but feel free to add some beef if you’d like.