Risotto with saffron

Name: Risotto with saffron
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 40 g Butter; 250 g Risotto or Arborio rice; 1 bag of ground saffron; 1/8 l White wine; 600 ml Vegetable broth (instant); 40 g grated parmesan cheese; 1/2 bunch Thyme; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
40 g Butter
250 g Risotto or Arborio rice
1 bag of ground saffron
1/8 l White wine
600 ml Vegetable broth (instant)
40 g grated parmesan cheese
1/2 bunch Thyme
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Peel and finely chop the onion. Fry in 20 g hot butter until translucent. Add rice and saffron and fry briefly while stirring. Add wine and let it boil down. Add stock and let it simmer at low heat for about 20 minutes. Stir in remaining butter, parmesan and thyme leaves. Season to taste with salt and pepper
2
deep plate: Altalena