1 can (14.5 ounces) low-salt chicken broth, or 2 cups homemade
1/4 cup dry white wine
Water as needed
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 tablespoon butter, plus another tablespoon
1 cup chopped onions
1-1/4 cups arborio rice
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Mix the chicken broth, wine and enough water to make 2-1/2 cups in a medium saucepan. Bring to a boil; reduce heat and add the saffrom threads. Cover and keep hot.
Heat the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the rice and stir until all of the grains are coated with the oil. Add 1/2 cup of the hot broth and stir well. Stir often until the liquid is absorbed. Add another 1/2 cup of the broth and stir again. Repeat the process until all of the broth has been used and the rice is very creamy, about 20 minutes. (Depending on the age of the rice, you might need to add more broth. Water will be fine.) When the rice is done, stir in the remaining butter, Parmesan cheese, salt, pepper and parsley. Serve immediately.