History
Risotto with saffron
recipe from the Swiss Italian part
(for 4 people)
| 1 table spoon | margarine, heat up in a pan |
| 1 small | onion, finely chopped |
| 1 | clove garlic, brown gently |
| 250 gr | rice (sticky), add and brown gently |
| 200 ml | white wine, add and cook for a little while |
| 1/4 tea spoon | salt |
| 1 sachet | saffron, add pepper, add |
| 8 dl | boiling chicken stock, pour into the pan a small amount at the time. The mass ought to be sticky as well as "al dente". Cooking time after adding the wine: 20 minutes |
| 100 gr | Parmesan cheese, add and stir it in before serving |
Serving suggestion:
Serve the risotto in a hot dish.
