3 tablespoons unsalted butter
1 medium red onion, minced
1 large pinch saffron threads
1 1/2 cups arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock (recipe follows), vegetable stock, or low-sodium canned
1/4 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley, optional
1 teaspoon whole black peppercorns
6 sprigs fresh dill or 2 teaspoons dried dill
6 sprigs fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into 1/3
2 carrots, scrubbed, cut into 1/3
2 stalks celery, cut into 1/3
1 (4-pound) chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
2 (48-ounce) cans low-sodium chicken broth, about 12 cups
6 cups cold water