• 1 chicken cut in pieces, boiled, reserve broth
• 1 lb. Italian rice
• 1 large onion, chopped
• 1 stick butter
• 1 capsule saffron
• Parmesan cheese

Saute onion in butter. Add broth - enough for 1 lb. rice. Bring to boil. Turn heat to low, add rice - cook according to package directions.

Add saffron. Serve with chicken on the side with a dry red wine.

Pass the Parmesan, please.