Saffron Risotto

Ingredients

• 1 Shallot
• 40 g Butter
• 400 g risotto rice
• 200 ml dry white wine
• 1 l hot vegetable broth
• 1 can saffron (0.1 g)
• 40 g freshly grated Parmesan
• Salt
• ground pepper

Instructions

1. 1.

   Peel and finely chop the shallot, then sauté it in a pot with 1 tbsp melted butter until translucent. Add the rice, stir briefly, and deglaze with white wine. Allow the wine to absorb completely while stirring, then add one ladle of broth, mix in saffron, and continue absorbing broth in turns until all is used and the rice is cooked.

2. 2.

   Finally fold in the remaining butter and Parmesan, season with salt and pepper, and serve immediately.