Summary

Ingredients

• 1 tablespoon butter
• 1 small onion (s)
• 125 g rice (for risotto, e.. Arborio)
• 0.5 teaspoon ½ saffron threads, finely grated
• 250 ml meat stock, hot
• 3 cl wine, white
• 1 tablespoon butter
• 50 g parmesan, freshly rated
• salt and pepper

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Instructions

1. Melt the butter in a saucepan, sauté the finely chopped onion until translucent, add the saffron and the risotto rice, fry briefly, then deglaze with a sip of hot meat stock. Wait until the rice has absorbed all of the liquid, then add another sip of the broth, etc.
2. Stir again and again so that the rice does not burn. When the whole broth has been processed, add white wine as desired. Then mix another 1 tablespoon of butter into the rice so that it becomes creamy. Add the parmesan and season with salt and pepper. The rice must not be cooked too soft, it must still have a firm core.
3. Goes well with meat, e.g. Saltimbocca, or as a main course with a green salad.