Saffron Risotto
Ingredients 1 onion 1 stick of celery 1 carrot 350g of rice (arborio or carnaroli) 50g of white wine 1l of chicken broth (or vegetable stock) Salt 1 sachet of saffron 100g of butter 80g of parmesan cheese Method Peel and finely chop the onion, carrot and celery so they will melt while cooking In a large pan with high borders (or pot), heat some oil and some butter and melt on low heat Add the onion, celery and carrot and leave to simmer for 10-15 minutes (making sure it doesn't dry too much). Add the rice, toast for 3-4 minutes. Add the white wine, increase the heat and leave to evaporate. Cook the risotto, adding one ladle of hot chicken broth at a time a slowly stirring the risotto with a wooden spoon. This should be down over medium-low heat. Be patient - the risotto will take at least 20 minutes to cook fully. Make sure the rice is always covered by a layer of broth. Once the risotto is almost ready (with approx 2-3 minutes to go) add the s