The secret of this dish lies in the simplicity and quality of the ingredients. In the Saffron Risotto, you find both qualities: "iso 2" saffron and superfine Carnaroli rice. During the creaming process, use 24-month-aged Parmigiano Reggiano and enjoy your meal. Preparation: Heat two tablespoons of oil in a small pot, toast the contents of the packet for about a minute while continuing to stir, optionally adding 1/2 glass of white wine and stir for a few seconds. Cover everything with 900 ml of hot water, do not salt, and do not add other seasonings. During cooking, stir occasionally and, if necessary, add a little hot water until cooked (about 18 minutes). Once cooked and off the heat, optionally cream with a knob of butter and a sprinkle of Parmigiano Reggiano. Cooking time and servings: 18-20 minutes; serves 3 people.