I found this outstanding recipe on the side of my box of Carpi Riso, Riso Arborio. The only thing I did differently is that where it calls for a small onion, I minced a medium onion. I served it with a garden fresh salad of cucumbers, tomatoes and parsley, and also roasted some purple peppers which also came from the garden.
And for dessert…..local peaches sliced up, topped with freshly whipped cream and served over a shortbread made by our local bakery.

1/4 cup clarified butter
1 small onion, minced
2 cups Carpi Arborio Rice
1/2 cup white wine
8 cups chicken stock
1 Tbsp. saffron
1 cup grated parmesan cheese

Melt the butter in a heavy pan. Add the onion and sauté until golden brown. Add the rice and stir in the white wine. When the wine evaporates, slowly add in the 8 cups of chicken stock, stirring often until the liquid is absorbed. Add the saffron and mix well. Stir in the parmesan cheese and serve.
Buon Appetito!