Summary

Ingredients

• 350 g rice, (risotto rice, e.. Sant`Andrea)
• 100 g onion (s), chopped
• 4 tablespoon butter
• 1 liter beef broth, light or chicken bouillon
• 1 ½ teaspoon saffron
• 50 g parmesan cheese
• 200 g mascarpone
• salt and pepper

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Instructions

1. Sauté the onions in butter, add the rice and fry until translucent. Deglaze with a little bouillon, add saffron and simmer slowly. When the liquid is soaked up, pour in the bouillon until the rice is soft.
2. Finally, fold in the parmesan and half of the mascarpone. Arrange on hot plates. Decorate with a spoon of mascarpone.