Ingredients

• 10g - olive oil
• 10g - onion
• 120g - Arborio rice
• 10 ml - white wine
• 200 ml - veg stock
• 0.2g - saffron
• 10g - butter

How to Make Saffron risotto

• Heat olive oil in a pan and add the onions, rice and wine.
• Saute well until all the wine is absorbed.
• Then add saffron and veg stock (a little by little) and cook till al dente.
• Finish the rice with butter and parmesan.
• Garnish with parmesan and basil sprig.