Rice (for risotto): 320 g
Vegetable broth: 1.5 l
Saffron: 1 sachet
Butter: 100 g
Extra virgin olive oil: to taste
Dry white wine: 1 cup
Parmesan cheese: 70 g
Salt: to taste
Finely chop the onion, then sauté it in a large frying pan with a little extra virgin olive oil. When the onion is golden brown, pour in the rice and toast it at medium to high heat, stirring constantly. Add the white wine and wait until it evaporates.
Next, start cooking the rice by pouring in a little hot broth at a time and adding more once it has been absorbed by the rice.
Once it is al dente, turn off the hob, add the sachet of saffron and season with salt. Add a knob of butter and the parmesan cheese, then stir it with the hob off to give it a creamy texture.
Cover the pan with a lid and leave it for two minutes. The saffron risotto is now ready to serve.