1. Peel and finely dice the onion. Melt the butter in a large pot (we like to do it in a pan) and sauté the onion over medium heat until soft and glossy.

2. Add the risotto rice and saffron and sauté briefly. Deglaze with the white wine and then simmer until the wine is completely absorbed/boiled away – keep stirring. Gradually add the vegetable broth and let it absorb/boil down again and again, not forgetting to stir. Here, unfortunately, you can’t let the stove out of your sight for long. The rice should simmer for about 18-20 minutes total. The risotto is perfect when it is creamy and the rice still has some bite to it.

3. When the rice is ready, stir in the grated parmesan and season with some salt and pepper. Depending on how strong your beef broth was, it often doesn’t take much more seasoning. Sprinkle with some more parmesan and serve.