Saffron risotto

Ingredients:

– 400g risotto rice
– 100g butter
– 4dl ox bouillon
– 1 packet of saffron
– 2 onions
– 100g Parmesan
– Härdöpfel spice
– SchtiekHuusPfäffer

Melt the butter in the pan, sauté the chopped onions and the rice in it. Now deglaze the whole thing with the stock and gradually add the stock while stirring diligently until the rice has the desired consistency.

About 10 minutes before the end of the cooking process, add the saffron and just before serving the risotto, stir in the Parmesan.

Of course with them Stedy Season with spices.
Serve the risotto on preheated plates and enjoy immediately.