Preparation:

1. Heat the wine to simmering in a small skillet; simmer 1 minute. Stir in the saffron and remove from the heat. Let stand until needed.
2. In a small saucepan, combine the chicken stock with 1 cup water,  bring to a simmer and keep warm.
3. In a 3 quart sauce pan, or risotto pan, heat the olive oil and 2 tablespoons of the butter; stir in the onion and saute until tender and golden.  Add the rice; increase heat to medium; saute until rice is transparent, about 5 minutes.
4. Add enough broth to cover the rice by 1/4 inch; adjust heat to maintain a lively simmer; cook, stirring constantly until the liquid is absorbed and you can see the bottom of the pan with your stir the rice, about 5 minutes.  Continue adding broth, cooking and stirring, until the rice is tender but still firm; about 20 minutes.
5. Remove from heat; season with salt and pepper and add the wine-saffron mixture.  There should be enough liquid to form a creamy sauce; if not, add additional broth as necessary. 
6. Stir in remaining butter and Parmesan cheese.  Serve immediately in shallow bowls.
Per Serving: 280 Calories (30.0% from fat); 9g Fat (2g Sat, 5g Mono, 1g Poly); 10g Protein; 39g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 195mg Sodium.  Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Fat.
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