Risotto de Acafrao

Ingredients:

a piece of leek
70g butter
250g risotto rice (vialone nano, arborio, carnaroli)
200ml white wine
700ml bouillon
50g freshly grated parmesan
olive oil
saffron
salt, pepper

Method:

Grate leek, surly you can also cut it.
Heat olive oil, add leek and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to a simmer, and keep it hot.
Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
Add salt and pepper.
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
After third portion of bouillon add saffron.
To the cooked rice add some more saffron, butter and parmesan.
Cook over medium heat, stirring, until the butter and parmesan melt.
Season with salt.