Risotto with saffron recipe

For the sour butter:

1. In a saucepan, fry in butter, add the chopped onion and cook for a few minutes.
2. Add the white wine and let it evaporate so that the alcoholic part evaporates and the acid part remains.
3. Filter in a strainer to remove the remains of the onion, add the creamed butter.

For the risotto:

1. In another casserole, toast Carnaroli rice in a little butter for a couple of minutes.
2. Sprinkle a little white wine, let it evaporate. Pour the clear broth and add the saffron threads.
3. Cook for about 18 minutes stirring frequently. After the cooking, stir in Parmesan and butter acid obtained previously.

Presentation:

1. Arrange the risotto in the dishes and place one on each edible gold leaf.