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

 * 1) Roast chicken, following your favorite recipe.
 * 2) About 30 minutes before serving time, melt butter in 2 to 3-quart saucepan.
 * 3) Add onion and cook, stirring frequently, for 5 to 6 minutes. Do not let it brown.
 * 4) Stir in rice and cook, stirring, for 2 to 3 minutes, or until the grains glisten and are somewhat opaque.
 * 5) Add wine and cook until it almost evaporates.
 * 6) Stir in broth, salt and saffron. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
 * 7) Stir in cheese.
 * 8) If desired, pack into 6 buttered individual molds or custard cups.
 * 9) Unmold onto serving plates with chicken.