Risotto Zafferano (Saffron Rice)

Risotto Zafferano (Saffron rice) is a traditional dish of Milon, Italy.  This rice dish is delicious served with braised veal shanks (Osso Buco), as two dishes complement each other beautifully.  This risotto can also be served as a first course appetizer where the second course is roasted or braised meat or fowl.
Ida Pellegrini

1 small yellow onion, chopped fine
2 cups Arborio rice
1 1/2 cups Pellegrini Chardonnay
6 cups chicken broth, warmed
8 strings saffron
1 cup freshly grated Parmesan cheese
Salt and pepper

Melt butter in a deep pot over moderate heat. Add onion and saute until translucent.  Add rice stirring until well coated.  Add wine to ingredients.  Cook until wine evaporates.  Add boiling chicken broth one ladle at a time to keep rice covered with liquid while cooking.  Mix saffron with some chicken broth..  Add this to the pot and stir into the rice mixture until the rice is nice yellow color.  When rice is cooked, add Parmesan cheese and a little more butter.  Let risotto stand for a few minutes before serving.  Cooking time is about 25 minutes, taste for doneness.

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