Abstract
1 Bring the chicken stock to a simmer. 2 Heat 3 ounces (90 grams) of the butter in a large, heavy saucepan. Add the onions and saute until translucent. 3 Add the rice to the onions and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until it is completely absorbed. 4 Add the saffron. Add the simmering stock, 4 fluid ounces (120 milliliters) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4-fluid-ounce (120-milliliter) portion. 5 After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce (30 grams) of butter and the grated cheese. Serve immediately.
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