Ingredients:
• 320 g Arborio or Carnaroli rice
• 1 small onion, finely chopped
• 1 L vegetable or chicken broth
• 60 ml white wine
• 5–10 Secret Hint saffron threads
• 40 g butter
• 40 g grated Parmesan cheese
• Olive oil, salt, pepper
Preparation:
1. Soak 5–10 saffron threads in a small bowl of hot water for 5–20 minutes.
2. In a saucepan, warm the broth and keep it hot.
3. In another pan, heat olive oil and sauté the onion until soft.
4. Add rice and toast it for 2 minutes, then pour in the wine and let it evaporate.
5. Gradually add the hot broth, one ladle at a time, stirring continuously.
6. Halfway through cooking, pour in the saffron liquid.
7. When the rice is creamy and al dente, remove from heat and stir in butter and Parmesan.
