Safran-Risotto

Ingredients

• 1 onion
• 50 g butter
• 400 g risotto rice (e.g., Carnaroli)
• 150 ml dry white wine
• 1 l hot vegetable broth
• 1 tin saffron (0.1 g)
• 50 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• a handful of chervil leaves

Instructions

1. 1.

   Peel and finely chop the onion, then sauté it in a pot with 2 tbsp melted butter until translucent.

2. 2.

   Add the rice, stir briefly, and deglaze with white wine, letting it absorb fully while stirring.

3. 3.

   Pour in one ladle of broth, stir in saffron, and continue to add broth in small portions, stirring constantly, until the liquid is absorbed and the rice is cooked (20-30 minutes).

4. 4.

   Finally mix in the remaining butter and parmesan, season with salt and pepper, and serve garnished with chervil.