Saffron Risotto

For the saffron risotto, remove the skin from the onions and dice them very finely. Foam half of the butter in a saucepan and sauté the onion cubes for 2-3 minutes until translucent, without letting them color.

In a second saucepan, bring the clear soup to the boil. Grind the saffron in a mortar with a little salt and dissolve in 3 tablespoons of clear soup.

Add the long grain rice to the onions and stir until translucent. Deglaze with the white wine and cook, stirring regularly, until the wine is completely absorbed.

Using a small ladle (50 ml), keep adding a little boiling hot clear soup to the long grain rice and stir until the liquid has evaporated. Only then add the next portion of clear soup. Add saffron to the long grain rice with the last amount of clear soup.

After about 20 minutes, the rice should be ready (soft, but with a slightly firm center). Fold in the remaining butter and half of the parmesan. Season vigorously with pepper and bring the saffron risotto to the table with the remaining Parmesan.

Preparation Tip:

You can sprinkle the saffron risotto with parsley leaves before serving.

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