Saffron risotto

1. 

onion 7 oz (200 g) • unsalted butter 1.75 oz (50 g)

Finely chop a medium sized onion and fry until soft in a small amount of butter

2. 

milled rice 1.1 lb (500 g)

Add two cups of rice and fry for about two minutes.

3. 

saffron • dry white wine 6.75 tbsp (100 ml) • beef stock 1.05 quart (1000 ml)

Add a cup of dry white wine and a pinch of saffron. When the wine is evaporated, pour beef broth until the rice is cooked.

4. 

parmesan 3.5 oz (100 g) • unsalted butter 3.5 oz (100 g)

Add the grated parmesan cheese and a little butter. Stir until dissolved, creating a creamy consistency.