Witchykitten's  Kitchen

White Wine Risotto with Saffron

This is another traditional dish, my grandmother taught me :) I hope you will enjoy it.

250g rice (Arborio or Vialone)
100g butter
75g grated parmesan
1 litre of stock
1 glass white wine
1 small onion
120mg Saffron

Melt the butter in a pot and brown the small chopped onions in it. Add the rice. Cook it until it looks a bit glassy. Add the white wine and allow the liquid to reduce.

Let the mixture cook a bit then add the stock ladle by ladle, each time allowing the rice to cook that little bit more as the liquid reduces. Don’t forget to stir it now and then.

After 18 to 20 minutes it should be cooked. If the risotto is too dry, just add a little more stock.

In the mean time, mix the saffron with a bit of stock and add it about 5 minutes before the rice is cooked. Stir with a wooden spoon.

When it’s finished, add the grated cheese and the remaining butter. Before you serve it, leave it covered for 5 minutes to rest.

Variations: You can also add shrimps to it or mushrooms.