Ingredients:

• 1 cup Arborio rice

• 2 tbsp butter

• 1 small onion (finely chopped)

• 2–3 cups warm vegetable or chicken broth

• 1/4 tsp saffron threads

• 1/4 cup grated Parmesan cheese

• 2 tbsp olive oil

• Salt and black pepper (to taste)

Instructions:

1. Prepare saffron broth: Soak saffron threads in 2 tbsp warm broth and set aside.

2. Sauté onion: Heat olive oil and 1 tbsp butter in a pan. Add chopped onion and cook until soft.

3. Toast rice: Add Arborio rice and stir for 1–2 minutes until lightly coated with oil.

4. Add broth gradually: Pour in a ladle of warm broth and stir until absorbed. Continue adding broth little by little, stirring often.

5. Add saffron: Mix in the saffron broth and cook until the rice is creamy and tender (about 18–20 minutes).

6. Finish: Stir in remaining butter and Parmesan cheese. Season with salt and pepper.

7. Serve: Serve hot with extra Parmesan on top.

Cooking time: ~30 minutes
Serves: 2–3 people