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Risotto - Yellow Rice

  • 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.