SAFFRON RISOTTO

SERVES: 5

INGREDIENTS:

400g Fontana FORMIELLO Carnaroli Risotto Rice

100g butter

1 small onion

10 saffron threads or 1 sachet of saffron powder

1.5l hot chicken stock

10g grated Parmesan

salt and pepper

METHOD:

• Sauté chopped onion in 50g of butter in a heavy-based pan until softened, but not coloured.
• Add rice and stir well in the butter until it becomes translucent.
• Add saffron and a ladleful of the hot stock and simmer. As the stock is absorbed, add more stock when necessary. Continue in this way until al dente. Add salt to taste if necessary.
• Add the other half of butter, blend the Parmesan cheese in, turn off the heat, cover, and let it rest for 2 minutes.
• Garnish with parsley, or add veal marrow for a traditional Risotto alla Milanese.