Saffron Risotto

Ingredients

• 400 g short-grain rice
• 1 onion
• 2 tbsp butter
• 2 tbsp olive oil
• 1 l meat broth (from the jar)
• 1 packet saffron strands
• 80 g grated parmesan
• 40 g Butter
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion. Heat butter and olive oil, sauté the onion until translucent, then add the rice. Stir to toast and gradually pour in the boiling broth, stirring continuously.

2. 2.

   Add the saffron, season with salt and pepper, and cook for about 20 minutes. Stir in half of the parmesan and the butter, serve in a bowl, and sprinkle the remaining cheese on top.