Melt 2 tablespoons of the butter in a heavy pot and add onions. Cook and stir over a low heat for 5 minutes. Do not allow onion to brown. Add rice and stir to coat with butter. Add saffron, broth, wine, pepper and salt. Bring to boil, stirring to avoid scorching. Reduce heat to low, cover, and cook slowly for about 25 minutes. Five minutes before serving, stir in cheese and remaining tablespoon of butter. Pack into well-buttered mold(s). Unmold onto a serving platter or individual plates. Sprinkle with toasted almonds. Serves 4 to 5.