Risotto alla Milanese

1/2 Lb - Risotto Arborio
o          1 Small onion finely chopped
o          1 Stick - Butter
o          1 Cup - White wine
o          Parmigiano cheese
o          Pinch of saffron
o          Several cups of chicken broth
o          In a large pan melt 1/2 stick of butter and let it melt.
o          Add the chopped onion and saute` until the onions is translucent.
o          Add the arborio rice and mix well into the butter and onion.
o          Add the wine. When the alcohol is completely evaporated add a 1 cup of chicken broth. At this time also add the saffron filaments and mix well.  The rice will begin to turn yellow.
o          Do not let the rice get dry. Continue to add chicken broth a bit at the time while you continuously stir the rice.
o          When the white internal part of the rice has disappeared and the rice is soft and fluffy, you are ready for process of Mantecare.
o          Add the additional 1/2 stick of butter (soft) and three Tbs of Parmigiano cheese to the rice. Mix well until the butter is completely melted and serve by adding another sprinkle of Parmigiano cheese.