Risotto

Finely dice 1 medium onion and saute in 1/4 cup olive oil. When translucent and golden, add 2 cups ARBORIO rice and stir to coat well with oil. Gradually add hot chicken, veal, vegetable or fish stock until about 4 cups are absorbed and rice is 'al dente'. Into about 1/4 cup hot stock, stir 1/2 tsp or so of saffron threads, stir to dissolve and add to rice mixture. Incorporate well. Adjust seasonings for salt, add freshly gound black pepper to taste and 1/2 cup grated parmesan cheese (not to fish stock). VARIATIONS: Saute mushrooms with onion. Add shrimp or partially cooked other seafood with last cup or so of seafood stock. Saute diced pepper, onion, tomato, and garlic before adding rice. Stir peas into mixture in last 5 minutes or so. Any diced precooked meat in last part of cooking time.