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1
Allow the saffron to infuse for 24 hours in a cup of warm water, about two pistils per person is sufficient.
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2
Prepare a good vegetable broth by boiling the chopped celery, one of the onions coarsly chopped, the chopped carrot, half the parsley and the chopped potato. Boil for about an hour in a good sized pan with 2 liters of water, salt to taste. stir often.
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3
Once you have prepared the broth begin the preparation of the risotto.
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4
Fry the other finely chopped onion in olive oil and when it become translucent add a handful of rice for each person. mix with the onion until well glazed with the oil, about 2 to 3 minutes.
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5
Then deglaze with the white wine.
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6
Now begin to add the broth a ladleful at a time, wait until the broth has been absorbed by the rice before adding the next, don't leave the pan! you have to stir constantly.
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7
At the end of cooking, when the rice is cooked but still slightly al dente - with a little bite - pour in the saffron water turn up the heat to evaporate the excess water.
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8
Add a piece of butter, the rest of the parsley, finely chopped and grated mild cheese to taste.
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9
Take off the heat and leave to rest and absorb the flavour of the saffron for five minutes, give a final stir and serve.
