Saffron Risotto

Ingredients

• 2 shallots
• 80 g carrots
• 80 g Celery stalks
• 3 tbsp olive oil
• 250 g Arborio rice
• 150 ml dry white wine
• 0.1 g saffron strands (1 sachet)
• 1 l hot chicken broth
• 60 g cold butter (cubed)
• 50 g grated Parmesan
• Salt
• freshly ground pepper
• a splash lemon juice

Instructions

1. 1.

   Wash, peel and clean the celery and carrots. Dice both finely, as well as the shallots.

2. 2.

   Heat olive oil in a pot. Add the diced shallots and vegetables and sauté. Add the rice and cook for 1-2 minutes. Then add the wine and let it reduce completely. Soak the saffron in 3 tbsp hot broth.