Summary

Ingredients

• 400 g rice (risotto rice), Italian
• 1 onion (s)
• 4 tablespoon butter
• 1 liter vegetable stock, hot (instant)
• 100 ml white wine
• 0.2 g saffron threads
• salt and pepper
• 50 g parmesan, freshly rated

Print Recipe Pin Recipe

Instructions

1. Peel the onion and chop finely. Heat 2 tablespoon butter in a saucepan and sauté the onion cubes. Add the rice and let it become translucent while stirring constantly. Pour in the wine and cook everything while stirring until the liquid has evaporated.
2. Pour in about 3 ladles of the vegetable stock and simmer while stirring. Then gradually pour in the rest of the broth and let the rice swell over low heat. It is ready when it has a slightly soupy consistency, but still has a firm core. This takes about 20-25 minutes.
3. Dissolve the saffron threads in a little warm water and stir into the risotto. Finally stir in the remaining butter and parmesan. Season to taste with salt and pepper. Serve hot.