Saffron risotto

Ingredients

• 320g carnaroli rice
• 1 onion, very finely diced
• 150ml white wine
• 1.2L hot stock
• Good pinch saffron
• 80g parmesan
• 60g cold butter

Method

1. Soften the onion in butter without colouring it, 10 minutes.
2. Toast the rice for two minutes until the edges go translucent, then add the wine.
3. Add stock a ladle at a time, stirring, for about 18 minutes.
4. Off the heat, beat in cold butter and parmesan hard. It should spread on the plate.