Wash and clean the vegetables, then cut the celery and carrot into pieces, divide the tomatoes in half and chop the onion.
Set the onion aside, then put the meat, tomatoes, carrots and celery in a pot, add a drizzle of oil and water and start cooking.
Meanwhile, sauté the onion in the butter.
When the broth has come to a boil, add the onion and cook for at least 30-40 minutes, then season with salt and strain the broth to remove the meat and vegetables.
Pour the rice into the broth, add the saffron and cook over low heat, adding a little hot water only if needed.
The rice in broth is ready: season with salt and pepper and garnish with grated julienne parmesan.
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