Saffron Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 5 cups beef stock or 5 cups chicken stock
• 1 pinch saffron (1 sachet)
• 6 tablespoons butter
• 1 onion, finely chopped
• 1 1/2 cups arborio rice (if you can find it, carnaroli makes the *best* risotto)
• 1 cup grated parmesan cheese (not the stuff from the can!)
• salt and pepper, to taste

Recipe

• 1 bring the stock to a boil, then reduce to a low simmer.
• 2 ladle a little stock into a small bowl.
• 3 add the saffron threads or powder and leave to infuse.
• 4 melt 4 tbsp of the butter in a large saucepan until foaming.
• 5 add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
• 6 add the rice.
• 7 stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
• 8 stir over low heat until the stock is absorbed.
• 9 add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
• 10 after 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
• 11 gently stir in about two-thirds of the parmesan and the rest of the butter.
• 12 heat through until the butter has melted, then taste for seasoning.
• 13 transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
• 14 enjoy!