Add water to a large pot, the Crocus of Kozani and bring to a boil. Turn off the heat but leave the pot on the stove to stay hot.
In another shallow pot, heat 4 tbsp. of olive oil. Saute the onions for 3 minutes until soft and sprinkle with salt and freshly ground pepper.
Add the MISKO Risoni Golden Line and saute for 1 minute.
Pour in the wine and once the alcohol has evaporated, gradually start adding the hot water with the Crocus of Kozani, stirring constantly. Each time the risoni has absorbed that liquid, continue with the next.
In the last batch of liquid, and while the kritharoto is still juicy, add the raisins and gently stir. Remove from the heat.
Sprinkle with freshly ground pepper and serve.