- 400g risottoreis
- 100g butter
- 4dl oxen bouillon
- 1 parcel saffron
- 2 onions
- 100g Parmesan
Melt the butter in the pan, sauté the chopped onions and also the rice. Now deject the whole with the bouillon, and add up to and after bouillon while stirring until the rice has the desired consistency.
About 10 minutes before the end of the cooking process, give the saffron and just before the risotto is served, still stir the Parmesan below.
Naturally season with the stedy spices.
Serve the risotto on preheated plates and enjoy it immediately.