Saffron risotto

Ingredients for 4 servings:

• 1 leek or onion
• 70 g butter
• 1 clove(s) garlic
• 250 g rice (short grain rice)
• 200 ml white wine
• 1 ½ liters vegetable broth or meat broth
• 1 point saffron
• 50 g Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the leek and onion and fry in 2 tablespoons of butter, then add the finely diced garlic. Add the rice and sauté. Once all the rice grains are coated with fat, pour in the wine. Then add the hot stock. Season the risotto with salt and pepper and simmer gently, stirring frequently. Once the rice has absorbed most of the stock, stir in the saffron and continue cooking for a few minutes. Stir in the remaining butter and Parmesan cheese and continue stirring until the Parmesan and rice combine to form a creamy consistency.