| 350 g | risotto rice |
| 4 | shallots |
| 50 g | butter |
| 150 ml | white wine |
| 850 ml | beef stock |
| 40 g | grated Parmesan cheese |
| 1 tsp | saffron |
| salt | |
| pepper | |
| sage leaf (for serving) | |
| Parmesan cheese (for serving) |
Mince shallots. Melt butter in a heavy-bottomed pot. Add shallots and sauté over medium heat until translucent. Add risotto rice and saffron, and fry briefly.
Deglaze with white wine. Stir continuously until risotto has fully absorbed wine. Add one-third of the beef stock to the pot and stir until fully absorbed. Repeat this process twice with the remaining beef stock. Cook, stirring constantly, until risotto is creamy but rice is still al dente, approx. 18–20 min.
Stir in grated Parmesan cheese to taste. Season risotto with salt and pepper. Garnish with some more Parmesan cheese and sage leaves. Enjoy!
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