Saffron Risotto

For the saffron risotto, peel and finely dice the onion and garlic, sauté in a little butter, add the rice and sauté until coated with butter, pour the wine.

Heat vegetable soup and keep pouring some of it, add salt and pepper and keep stirring and pouring soup. When almost all the soup is absorbed, add the saffron and continue to simmer.

Finally, stir in the remaining butter and Parmesan until the cheese has dissolved.

Preparation Tip:

The saffron risotto gets a particularly fine taste if you add a few fresh basil leaves to the arranged plate.

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