Risotto with saffron

Ingredients for 2 servings:

• 1 tbsp butter
• 1 small onion(s)
• 125 g rice (for risotto, e.g. Arborio)
• ½ tsp saffron threads, finely grated
• 250 ml meat broth, hot
• 3 cl white wine
• 1 tbsp butter
• 50 g Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Milanese risotto

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 splash of hot meat stock. Wait until the rice has absorbed all the liquid, then add another splash of stock, and so on. Stir frequently to prevent the rice from burning. Once all the stock has been used up, add white wine, if desired. Then mix another tbsp of butter into the rice to make it nice and creamy. Add Parmesan cheese and season with salt and pepper. The rice must not be overcooked; it should still have a firm core. Goes well as a side dish with meat, e.g. saltimbocca, or as a main course with a green salad.