Risotto Molas with biological Saffron

Ingredients for 4 peopple:

With water, onions, carrots and celery prepare a stock drain and keep boiling hot.

Pour 3-4 spoon of oil in to a casserole and add the finely chopped shallots and then the rice toasted a little bit and pour stock until the rice is cooked, about 14-15 min).

5 min before ending add the saffron. Toss with some extra virgin olive oil, salt and pepper to taste and if you like some grated cheese. Enjoy your meal.