Risotto with Saffron

1. finely dice the onionsHeat the vegetable stock in a saucepan.

Melt 3 0 g butter in a shallow saucepan and sauté the onions for 2 minutes until translucent. Add the risotto rice and sauté for 1 minute until translucent. Add the white wine and make it strong. Pour a third of the hot stock and make it. Gradually add the rest of the stock and make the long grain rice open for 18-20 minutes, seasoning lightly with salt.

2. soak the ground saffron and the saffron threads for 5 min. in 2 tbsp. lukewarm water and add to the risotto 2-3 min. before the end of the cooking time. stir the remaining butter and the parmesan into the risotto and serve on the spot.

Tip: Max Masuelli prepares the risotto even with 6 g of saffron powder. We find the flavor a little too savory then and have reduced the mass. Before serving, Max dissolves a little saffron in water and paints fine stripes on the edge of the plate.

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