Instructions
1. Sweat onions in olive oil until transparent. Add rice. Stir to coat with oil, about 2 minutes.

2. Add saffron and wine, cook over medium heat about 3 minutes to start color from saffron.

3. Add stock, 1 cup at a time, stirring slowly but constantly until stock is absorbed and rice is al dente, about 18 minutes.

4. Adjust seasoning to taste. Remove from heat and stir in parmesan cheese. Serve.


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Yields: 12 Servings
    

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