Ingredients:
2 cups of rice
4 cups of water (double the amount of rice)
1/4 diced onion
1 packet of zafferanno (bottom right in spice cabinet)
2 full teaspoons of bouillon (in fridge)
3 slices of Monterey cheese
1 cup of wine
Boil 4 cups of water in small pot
add two tablespoons of bouillon
in another pan, heat oil and add 1/4 diced onion
after onion cooks, add rice to "toast" for about 1 minute
add 1 cup of white wine
after wine is absorbed, slowly add some broth to the rice until it is almost completely covered
add broth in intervals of about 3 minutes, or until it's absorbed into the rice
mescolare in senso orario (senno' il riso si incazza)
the rice should be done in 10-15 minutes prior to adding first interval of broth
on last interval of broth, carefully add 1 packet of zafferanno
taste broth and rice, and add salt if necessary
if rice is not cooked enough, boil water in kettle, and add it to rice
add Monterey cheese, and serve with shredded parmesan