Risotto allo Zafferano

Step 1: Soften the onion in the olive oil and a little of the butter without colouring.

Step 2: Add the arborio rice and toast it until the edges turn translucent.

Step 3: Pour in the dry white wine and let it evaporate.

Step 4: Add the hot chicken stock a ladle at a time, stirring, and steep the saffron in one of the ladles before adding it.

Step 5: Off the heat beat in the remaining cold butter, the grated parmesan and the salt until glossy.