Рис

200 гр

Бульйон

500 мл

In a pot, warm up the broth. Add the rice to the pot and stir gently to coat.

Вершкове масло

30 гр

In a separate pan, melt butter and add saffron. Once fragrant, pour this mixture into the rice pot.

Пармезан

50 гр

Stir in grated Parmesan just before serving, for a creamy finish.

Serve warm, garnished with grated Parmesan and a sprinkle of parsley for freshness. Risotto is best enjoyed fresh but can be kept in the fridge for two days.