320 g rice
60 g grated cheese
60 g butter
1 ½ l meat stock
1 small onion
1 sachet saffron
Heat half the butter and fry the diced onion until transparent.
Add the rice, stirring until it becomes transparent.
Continue until almost cooked, adding a ladle of stock after the other, each time the rice absorbs the liquid.
Add the saffron, dissolved in a little stock. Continue adding stock until the rice is cooked.
Pay attention that the risotto does not become soupy with the last addition of stock.
Turn off the heat, stir in the remaining butter and the parmesan. Cover for a few minutes and serve hot.