Saffron Risotto

6 to 7 cups chicken broth

1/2 onion

2 tablespoons extra-virgin olive oil

3 cups Arborio rice

1/4 teaspoon saffron

2 tablespoons butter

2 tablespoons grated Parmesan plus more for serving

Bring broth to a boil, and keep to a bare simmer as you prepare the rice. Finely chop onion. In a large saucepan, saute the onion in the olive oil. When onion starts to turn golden, add rice, and stir. Let the rice ''toast'' for a minute or so.

Add the broth 1/2 cup at a time, stirring constantly. Do not add additional broth until the previous amount has been absorbed. (The rice should absorb twice its weight in broth in about 18 to 20 minutes.) Stir in the saffron during the last 10 minutes of cooking.

When rice is done (creamy, but with a ''bite''), turn off the heat and stir in butter and Parmesan. Transfer servings to warm, shallow soup bowls in mounds. Serve immediately with grated Parmesan at the table. Serves 6 to 8.

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