for 4 person

Saffron risotto

1 tbsp	butter
1	onion, finely chopped
2	garlic cloves, squeezed
300 g	risotto rice (e.g. Carnaroli)
2 dl	white wine
2 sachet	saffron
some	saffron threads
9 dl	vegetable bouillon
80 g	Parmesan by the piece, grated
20 g	butter
	salt and pepper to taste

How it's done

Saffron risotto

Heat the butter in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Add the saffron, gradually add the stock, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the parmesan and butter, season.

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