Рис

200 гр

Вершкове масло

30 гр

Цибуля

50 гр

Melt butter in a large pan over medium heat. Add chopped onion and cook until soft and translucent.

Цибуля

50 гр

Пармезан

25 гр

Stir in the rice, coating it with butter for a few minutes until the edges look translucent. Add saffron in this step.

Pour in the warm broth ladle by ladle, stirring continuously until the rice absorbs the liquid. Cook until creamy, about 18-20 minutes.

Stir in grated Parmesan cheese, mixing until creamy. Adjust seasoning before serving.

Serve the risotto hot, topped with Parmesan. Garnish with extra saffron strands for visual appeal. It can be stored in the fridge for 2 days; reheat gently with a splash of broth.