60g |
butter |
1 |
small white onion, finely diced |
400g |
risotto rice, (Arborio, Carnaroli, Vialone Nano) |
2 generous pinches |
saffron strands |
|
salt |
|
freshly ground black pepper |
175ml |
dry white wine, about 1 glass |
1 litre |
chicken stock, hot, (use 50:50 with water, or use 100% veg stock or water if you prefer) |
80g |
parmesan cheese, grated |