Saffron Risotto

Ingredients for 4 people
– 400 g rice Round
– 3 small doses of  Atila saffron powder
– 1 glass of white wine
– 1 liter vegetable broth or bouillon cube diluted in 1 liter of water
– butter
– Parmesan cheese
Prepare a vegetable stock. In a saucepan melt a good piece of butter .
Throw the rice in melted butter. Stir with a wooden spoon, until the rice takes a translucent color.
Take then the glass of white wine, turn up evaporation. Then gradually add the vegetable stock, turning continuously in the direction of clockwise.
Before adding the last two ladles of broth, add the saffron, then the remaining broth.
Turn up absorption, then add a good knob of butter, stir and cover 2 min. Add parmesan