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350g rice (carnaroli or vialone nano)
1/2 onion, finely chopped
2 tbsp extra virgin olive oil
1/2 glass white wine
1 l stock (preferably beef stock, but it can be substituted with chicken or vegetable stock)
1/2 tsp saffron threads or 1 sachet of saffron powder
Salt to taste
30g butter
50g Parmigiano Reggiano
Pepper and more Parmigiano Reggiano to serve
Servings:
Preparation Time:
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1st Keep
 eseltzer
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