Add and saute 5 Minutes: 1/2 Cup finely chopped onion and 1 1/2 pounds cleaned shrimp (4 to 4 a1/2 cups).
Add and brown lightly 2 Cups regular raw rice. Combine and add 5 cups hot chicken stock, 1 Cup white wine, 2 teaspoons salt, and 3/4 Cup chopped green pepper.
Bring to boil, stirring frequently. Cover, reduce temperature to low.
Cook 45 minutes. Turn temperature to off; do not remove cover for 15 minutes.
Dissolve 1/2 teaspoon saffron in 1/2 cup hot water. Stir into Rice mixture.
Top with grated Parmesan cheese.
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