2 1/2 cups chicken stock
large pinch saffron threads (1 teaspoon) or 1/2 t. turmeric
1 medium onion, chopped
4 T. butter or olive oil
1 1/2 c. Arborio rice
salt and pepper to taste
Warm the stock gently in a saucepan with the saffron or turmeric. Put half the butter in a deep skillet with a lid over medium heat. A minute later, add the onion. Cook, stirring occasionally, until the onion is softened - about five minutes. Add rice and continue to cook, stirring, until the rice is glossy and begins to brown, about five minutes more.
Add the stock all at once, along with salt and pepper. Cover and adjust the heat so the mixture simmers gently and cook until rice is done, about 15-20 minutes. Stir in the remaining butter; taste and adjust the seasoning.