Saffron Risotto

Ingredients

200g Arborio rice

475ml chicken stock

1 tbsp extra virgin olive oil

1 shallow, finely diced

80ml white wine

1 pinch of saffron threads

Salt and pepper to taste

1 tbsp unsalted butter

2 tbsp freshly grated Parmesan cheese, plus extra for serving

Method

1. In a saucepan, bring the stock to a simmer and keep it warm over medium heat. Place the saffron threads in a small bowl and pour approximately 1/2 cup of hot stock over them. Set aside for 20 minutes, stirring occasionally.

2. Heat olive oil over in the pan over medium-high heat. Once hot, add the rice and cook for 5 minutes, stirring frequently, until the grains are translucent and emit a nutty aroma. Add the onion and continue cooking for another minute until softened. Then add the wine and cook for another 2 minutes until it's nearly evaporated and the aroma fades. Gradually add a ladleful of stock to the rice mixture, stirring constantly. Allow the rice to absorb the liquid before adding more. 

3. After the saffron has infused into the 1/2 cup of stock, pour it into the pan, stirring continuously, until the rice takes on a lovely golden colour. Continue adding more stock and stirring for another 10-15 minutes until the rice is creamy yet still slightly runny. Season with salt and pepper as needed.

4. Remove pan from the heat and add the butter and cheese. Stir thoroughly until melted, then transfer to a plate and serve with another grating of cheese.