Ingredients
1 cup rice
1/2 onion, minced
1/4 cu butter
1/2 cup Marsala wine
1/2 teaspoon saffron
3 tablespoons cheese, grated
salt and pepper
meat broth
Directions
Wash rice thoroughly in several waters, drain and dry in a towel.
Fry onion slowly in half the butter until a golden brown; add rice and cook 5 minutes, stirring constantly; add half the Marsala wine and sufficient boiling broth to cook rice, season and cook rapidly until grains swell.
Reduce heat and finish cooking until rice is nearly dry.
Uncover, and add remaining butter, Marsala wine and saffron that has been mixed smooth with a little broth.
Set rice over steam or in an open oven until dry and fluffy.
Serve sprinkled with cheese.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: Poppies at Argenteuil, 1873. | 
