Saffron Risotto

For the saffron risotto, dice garlic and onion and sauté in hot fat until translucent. Add long grain rice and sauté until all grains are coated with fat. Pour in the wine. Once absorbed, ladle in hot soup.

Let the risotto simmer quietly over low heat, stirring frequently to prevent anything from sticking. Just before the long-grain rice is al dente, add saffron powder.

Stir butter flakes as well as grated cheese into the finished risotto until everything is combined to a creamy consistency. Arrange and serve.

Preparation Tip:

Garnish the saffron risotto with fresh basil.

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