FRIJE

Instructions

• 1.   Bring the water to a boil with the bouillon cube.
  
  In another saucepan, heat olive oil.
  
  Add the rice and sauté for 2 minutes.
  
  Then add the crushed garlic clove, peeled and diced tomato, and the saffron.
• 2.   Mix, then add a little bit of the bouillon.
  
  Mix again, and let it cook over medium heat until the rice has absorbed all the water.
• 3.   Add a little more bouillon, and let it cook again after mixing.
  
  Continue until you have used up all the bouillon.
• 4.   Finally, add the heavy cream, mix well, and set aside.
• 5.   Add the chopped chives, season with salt and pepper.
• 6.   In a plate, serve the saffron risotto, leaving some chives for garnish.
• 7.   And there you have it, your risotto is ready!

Nutritional information *