Saffron Risotto

Ingredients

• 400 g short-grain rice
• 1 onion
• 2 tbsp butter
• 2 tbsp olive oil
• 1 l meat broth (from a 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, gradually adding boiling broth while stirring continuously.

2. 2.

   Add saffron, season with salt and pepper, and cook for about 18 minutes. Stir in half of the Parmesan and butter, plate in a bowl, and sprinkle remaining cheese on top.