Risotto with leeks and AOP Mund Saffron

Peel and chop the onion.

Boil the water with the vegetable stock in a saucepan and place continuously over a low heat.

Wash the leeks and slice thinly.

Pour the olive oil in a saucepan and brown the chopped onion and leeks for a few minutes.

Add the rice and mix until the grains are translucent.

Add the white wine and stir until absorbed.

Once the wine has evaporated, add the vegetable stock with a ladle and stir to reduce. Repeat the operation for about 20 min, until the rice is cooked.

Remove the saucepan from the heat and then scatter the saffron, the crème fraiche and the half of the Raclette cheese over the rice. Season. Stir well.

Serve in shallow plates and sprinkle with the other half of the Raclette cheese.