Risotta - cooking recipe

Ingredients

1 stick butter
1 medium onion, chopped
1/2 lb. Arborio rice
3 small cans chicken broth
1/2 c. Marsala wine
1 small packet saffron
1/2 c. hot water
1/2 c. grated cheese
1/2 lb. sliced mushrooms (optional)

Preparation

Into a saucepan saute onion in butter until lightly browned. Slowly pour in rice, stirring often.
Cook on very
low heat. Stir in chicken broth and marsala.
Put saffron in hot water. Also add to rice.
Cover with lid.
Allow to sit about 15 to 20 minutes until rice gets soft and absorbs liquid.
After 20 minutes, strain grated cheese.
If using mushrooms, saute when doing onions.