Saffron Risotto Star

For the saffron risotto star, sauté the chopped shallot in 50 g butter until translucent. Add the Riso Gallo Arborio and sauté. Add the white wine and let it evaporate. Then add half of the saffron threads. Pour in hot soup gradually, stirring frequently, and simmer over medium heat until the rice has absorbed the soup after about 20 minutes.

In a separate pan, heat the remaining butter, add the whipping cream and half of the Parmesan cheese and stir until everything melts together. Fold this melted mixture into the risotto, fold in the remaining Parmesan and season with salt and pepper to taste. Now arrange the creamy risotto in a star shape on plates and decorate with saffron threads. Serve the saffron risotto star immediately.

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