Saffron Risotto

First place the saffron in a small glass, cover with water, stir and leave to infuse overnight: this will ensure it releases all its colour. Prepare a litre of vegetable stock. Peel the onion and chop small enough not to be noticed in the final dish.
Place 50 g of organic Virgilio butter in a large pan and melt over a low heat; then add the chopped onion and sweat for 10-15 minutes, adding a little stock when necessary; the onion should be soft and transparent.
When the onion is cooked, add the rice and toast for 3-4 minutes, then add the wine and allow to evaporate completely. Keep cooking for about 18-20 minutes, adding stock a ladleful at a time as it is absorbed; the rice should always be covered. Five minutes before the end of cooking, add the saffron and infused water, and mix well to flavour the risotto. When the rice is ready, remove from the heat, season with salt and add the grated cheese and remaining 75 g of Virgilio organic butter; mix and cover for a couple of minutes and your saffron risotto is ready.

Buon appetito!