Materials

• 2 onions finely chopped

• 1 clove garlic, chopped

• 4 tbsp olive oil with saffron

• 250 gr. rice for risotto (Arborio)

• 800 ml chicken stock

• 125 ml dry white wine

• 2 tbsp butter

• 250 gr. grated gruyere

Implementation

Heat the oil and saute the onions. Add the rice and continue until it is well oiled. Deglaze with the wine, add salt and saffron and stir continuously, adding the chicken broth gradually. At the end, after turning off the heat, add the butter and gruyere and serve.