In a pan, heat the chicken broth.
In a separate pot, melt 3 T of butter and a splash of olive oil in
the sauce pan
Sautee the onions over medium heat until opaque.
Add the rice and stir over medium heat until opaque, about 3
Add Marsala and simmer until evaporated.
Add half the hot chicken broth and cook over medium heat,
Add more stock as it is absorbed. This should take around 20
When just a little stock is left, add the saffron to the pot and
boil for a moment while stirring.
Pour the remaining stock into the rice and stir.