1

Melt butter in a large, heavy saucepan over medium heat. Add onion and garlic and sauté 5 minutes. Add rice; stir 30 seconds. Add wine; stir 1 minute. Add broth and saffron and simmer until rice is tender but still slightly firm to the bite and mixture is creamy, stirring occasionally (about 25 minutes).

2

Mix in ½ cup cheese. Season with salt and pepper.

3

Serve immediately. Be sure to have a bowl of fresh grated Parmesan on your table for those guests who would like additional cheese.