Risotto with minced meat and saffron

Ingredients for 6 servings:

• 1 ½ liters of chicken stock
• 300 g minced beef
• 2 shallots
• 20 g butter
• 1 dashes oil
• 250g risotto
• 2 ½ dl white wine
• 2 g saffron
• 1 pinch(s) salt
• 1 pinch(s) pepper
• 200 g Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Heat the broth and keep warm. Heat a little oil in a pan and sear the minced beef, breaking it up a bit. Remove the minced beef from the pan and set it aside on a plate. Finely chop the shallots. Heat a little butter in the same pan as the minced beef. Add the shallots and fry until they turn yellow (not brown). Add the rice and stir with the onions until it is shiny. Then deglaze with a little white wine. Wait until the rice has completely absorbed the wine. Now add a little broth and wait until the rice has almost absorbed the broth, stirring constantly. Repeat this process until the rice is tender but still firm to the bite. Meanwhile, put the saffron in a cup, pour over a little hot broth, and stir to combine. When the rice is ready, add the minced beef and the saffron-broth mixture and stir to combine. Season with salt and pepper. Stir in a little butter and let it rest for 3 minutes. Serve with grated Parmesan cheese.