Roast Chicken with Risotto Roma

== Description ==
Makes 6 servings. 
== Ingredients ==
* 1 roasting chicken (3½ to 5 pounds) 
* 2 tablespoons butter or margarine 
* 1 small onion, finely chopped 
* 1 cup uncooked U.S. arborio or medium-grain rice 
* ¼ cup dry white wine 
* 2 cups chicken broth 
* 1 teaspoon salt 
* ⅛ teaspoon powdered saffron or saffron threads crushed to powder* 
* ¼ cup freshly grated Parmesan cheese (optional)
== Directions ==
# Roast chicken, following your favorite recipe. 
# About 30 minutes before serving time, melt butter in 2 to 3-quart saucepan. 
# Add onion and cook, stirring frequently, for 5 to 6 minutes. Do not let it brown. 
# Stir in rice and cook, stirring, for 2 to 3 minutes, or until the grains glisten and are somewhat opaque. 
# Add wine and cook until it almost evaporates. 
# Stir in broth, salt and saffron. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. 
# Stir in cheese. 
# If desired, pack into 6 buttered individual molds or custard cups. 
# Unmold onto serving plates with chicken.
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Italian Recipes
Category:Main Dish Poultry Recipes
Category:Parmesan cheese Recipes
Category:Rice Recipes
Category:Risotto Recipes
Category:Saffron Recipes
Category:Side Dish Poultry Recipes
Category:White wine Recipes