Ingredients
- 1 small onion, finely chopped
- 2 t olive oil
- 400 g riso carnaroli or aborio rice
- 3 litres hot home-made meat stock
- 2 t zafferano (saffron) powder or 1 t saffron strands
- sea salt, to taste
- 1 T butter
- 60 g parmesan, grated
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