Saffron Risotto
Ingredients
- 2 tbsp olive oil (extra virgin)
- 1 large shallot (or 1/2 onion diced)
- 1 celery stalk (diced)
- 300g / 1½ cups risotto rice (arborio or carnaroli)
- 125ml / 1/2 cup dry white wine
- 1 litre / 4 cups vegetable or chicken stock
- 1/2 tsp saffron threads
- salt to taste
- 50g / 1/2 cup Parmesan cheese
- 1 tbsp butter
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