Ingredients

Saffron Risotto

• 1 tbsp olive oil
• 100g butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 250g aborio risotto rice
• 250ml white wine
• 2 generous pinches saffron threads
• 1 litre vegetable of chicken stock
• 100g grated parmesan
• salt and pepper

Method

1. Bring the stock to a boil, then reduce to a simmer. Melt 50g of the butter with the olive oil in a large saucepan or casserole pan with a heavy base over a moderate heat, add the onion and sauté until transparent.
2. Add the rice and garlic, stir so coated in the butter and cook for a couple of minutes.
3. Stir in the wine and saffron, simmer until the wine is absorbed by the rice, stirring regularly.
4. Add two to three ladles of simmering stock and slowly stir until absorbed. Keep on adding ladles of stock until all the stock is absorbed into the rice. The rice should be moist and tender, with a little bite, al dente (not mush).
5. Fold in in the butter and Parmesan. Season with salt and pepper to taste. Serve.