Risotto with Saffron

Ingredients

• 0.5 tsp saffron strands
• 2 shallots
• 60 g parmesan (1 piece)
• 20 g butter (4 tsp)
• 250 g Arborio rice
• 125 ml dry white wine
• 800 ml hot chicken broth
• Salt
• Pepper

Instructions

1. 1.

   Soak saffron strands in 3 tbsp lukewarm water.

2. 2.

   Peel and finely dice shallots. Grate 50 g parmesan, grate the rest into shavings.

3. 3.

   Heat 2 tsp butter in a pot. Sauté shallots over medium heat until translucent. Add rice, sauté on low heat until translucent, then deglaze with wine. Reduce wine almost completely while stirring.

4. 4.

   Add some chicken broth, pour saffron water and simmer while stirring until the rice absorbs the liquid.

5. 5.

   Continue adding more broth and stir constantly until it is reabsorbed. Repeat until the rice is cooked and all broth is used (about 30 minutes).

6. 6.

   Season risotto with salt and pepper, fold in grated parmesan and remaining butter.

7. 7.

   Serve in deep bowls and sprinkle with parmesan shavings.