12 oz rice
about 1 oz butter
4 cups boiling stock
1/2 teaspoon saffron threads
about 4-5 tablespoon white wine
Melt the butter in a large pan and cook the onion finely chopped, until softened. Stir the rice to coat all the grain in butter and onion. Add the wine and let it evaporate while you mix. Add a little at a time the stock, where you already add some mint leaves and mix well. Continue adding the boiling stock and letting each portion be absorbed before adding the next.
Keep mix for about 15 minutes. Add the saffron, diluted with a little stock and cook for a final 5 minutes. emove the pan from the heat and stir with the Parmesan. Before serving let the risotto rest for about 1-2 minutes and decorate with mint.