Yellow Risotto With Rocket

Preparation:

Preparation: Melt 30 g of butter in a saucepan and brown the chopped onion. Pour in the rice, sprinkle with the wine and when this has evaporated, add the rocket cut into pieces and the saffron diluted in a little stock. Cook the risotto basting it a little at a time with the hot broth. Remove from the heat, stir the risotto with the remaining soft butter and the Parmesan. Let it rest for a minute before serving.