Yield: 6 servings
Sauté onions in 3 tablespoons of the butter until golden brown. Add rice and stir constantly 10 minutes or until rice is well coated and translucent. Add chicken broth and simmer 20 minutes or until tender, stirring occasionally to prevent sticking. Add remaining butter, black pepper, tomato sauce and saffron. Sprinkle Parmesan cheese over top. Serve at once.
From THE BOOK OF SPICES by PYRAMID BOOK, 1973