An Italian classic, distinguished by the magical spice, saffron, expensive, hand-harvested, wonderful but you only need a pinch for the whole dish to take on its classic Mediterranean sunflower color.
Heat butter in a large saucepan, add chopped onion and sauté gently until the onion is transparent. Add the rice and cook while stirring for two minutes.
Add the chicken stock and saffron to the boiling water. Then gradually add the stock to the rice, about one cup at a time, waiting until the liquid is all absorbed into the rice before adding the next cup. Stir each addition and then add the wine, while stirring.
Once all the liquid is in, cover the pan for the remainder of the cooking time. The rice should cook for about 20 minutes from the time the first cup of stock was added.
When cooked the rice should be very tender and creamy with all liquid absorbed. Then season with salt and pepper. Add the extra 1 oz of butter and grated Parmesan cheese and carefully mix in with a fork.
Serve as an accompaniment to Osso Bucco Allure with Williamson Allure Meritage.