Categories: Rice 
      Yield: 4 servings 
  
      4 oz Onion,chopped,finely 
      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 
  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 .