Saffron risotto

4 servings

Quantity Ingredient
4 ounces Onion,chopped,finely
3 ounces Butter
15 ounces Rice
⅓ cup Wine white
2 quarts Beef Broth,as needed
¼ teaspoon Saffron
3 ounces Parmesan cheese,grated

1. Put half of the butter in skillet and saute the onion in it. 2.

Add the rice and saute a couple of minutes. 3. Add the wine and the broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring occasionally. 5. Add the saffron and the parmesan and serve. By Peter P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated by Brigitte Sealing .

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