Saffron risotto

Method

1. Melt the butter in a heavy-based casserole over medium-low heat. Add the onion and cook very slowly for 5-7 minutes until soft.

2. Add the rice and stir for a few minutes until heated through and well coated with the butter.

3. Stirring continuously, add the white wine and cook for a few minutes to allow the alcohol to evaporate.

4. Add a ladleful of the hot chicken stock and the saffron. Stir until the stock is absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed - about 15-17 minutes. When cooked, the rice should be 'al dente' - tender but firm in the centre. If it is not tender, add more stock, but not enough to turn the rice into a solid mass.

5. When the rice is cooked, remove from the heat and leave to rest for about 1 minute.

6. Stir in two knobs of butter and the Parmesan. Season to taste and transfer to a serving bowl.

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Ingredients

2 tbsp cold Butter, diced, plus extra to serve
1 small onion, finely chopped
160g superfino Carnaroli rice
200ml White wine
750ml hot chicken stock, preferably home-made
2 pinches Saffron
2 tbsp finely grated Parmesan
salt and fresh ground black pepper

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