Saffron Risotto

Ingredients for 4 servings:

• 300 g rice (risotto rice, e.g. Vialone, Arborio, Carnaroli)
• 1 liter meat broth, hot
• 1 m.-sized onion(s)
• 2 dl red wine
• 1 bag of saffron
• 50 g butter
• 150 g Parmesan, grated

Instructions

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

Peel and finely chop the onion, then sauté in the butter until translucent, then add the rice and sauté briefly over medium heat. Deglaze with the red wine and simmer until completely reduced. Gradually add the hot stock until it is used up and the rice still has a bite (approx. 18-20 minutes). Just before serving, add the saffron and stir well. The risotto should be slightly sticky. Finally, remove from the heat, stir in the Parmesan cheese and a little more butter, cover, and let rest for 2-3 minutes. TIP: Serve with red wine (e.g., Chianti or Valpolicella).