Risotto

1/3 stick unsalted butter
1 chopped onion
1 teaspoon chopped garlic
1 cup medium grain rice
3 tablespoons dry white wine
3-1/2 cup low salt broth - heated, maybe more
pinch of saffron
1/2 cup Parmesan cheese
additional grated Parmesan

Melt butter in heavy large saucepan over medium heat. Add onion and garlic and saute for a few minutes. Add rice; stir 30 sec. Add wine, stir 1 min. Add stock and saffron and simmer until rice is tender but still slightly firm to bite and mixture is creamy, stirring occasionally about 25 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve passing additional Parmesan separately.