Recipe

Saffron Risotto Recipe

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Ingredients

Directions

Step #1 Bring the stock to a boil, then reduce to a low simmer.
Step #2 Ladle a little stock into a small bowl.
Step #3 Add the saffron threads or powder & leave to infuse.
Step #4 Melt 4 tbsp of the butter In a large-ish saucepan until foaming.
Step #5 Add the onion & cook carefully for about 3 mins, stirring frequently, until softened.
Step #6 Add the rice.
Step #7 Stir until grains start to swell & burst, then add a few ladlefuls of the stock, with the saffron liquid, & salt & pepper to taste.
Step #8 Stir over low heat/flame until the stock is absorbed.
Step #9 Add the remaining stock, allowing the rice to absorb all of the liquid before adding more, a few ladlefuls at a time, & stirring constantly.
Step #10 After 20-25 mins, the rice should be al dente & the risotto golden yellow, moist & creamy.
Step #11 Gently stir in the about two-thirds of the parmesan & the rest of the butter.
Step #12 Heat through until the butter has melted, then taste for seasoning.
Step #13 Transfer the risotto to a warmed serving bowl or platter & serve as soon as possible, with the remaining parmesan sprinkled on top.
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