The very first risotto I have made and it was love at first sight.
a piece of leek
70 g butter
250 g risotto rice
200 ml white wine
700 ml bouillon
50 g freshly grated parmesan
Grate leek, or chop as you like.
Heat olive oil, add leek and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to simmer, and keep it hot.
Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
Add salt and pepper.
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
After third portion of bouillon add saffron.
To the cooked rice add some more saffron, butter and parmesan.
Cook over medium heat, stirring, until the butter and parmesan melt.
Season with salt.