Saffron Risotto

1. 1

   Bring the stock to a boil, then reduce to a low simmer.

2. 2

   Ladle a little stock into a small bowl.

3. 3

   Add the saffron threads or powder and leave to infuse.

4. 4

   Melt 4 tbsp of the butter in a large saucepan until foaming.

5. 5

   Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.

6. 6

   Add the rice.

7. 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. 8

   Stir over low heat until the stock is absorbed.

9. 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. 10

    After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.

11. 11

    Gently stir in about two-thirds of the parmesan and the rest of the butter.

12. 12

    Heat through until the butter has melted, then taste for seasoning.

13. 13

    Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.

14. 14

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.