Broad Bean, Onion and Saffron Risotto

Before I had tasted a real risotto, I had no idea of its wonderfully smooth creaminess and subtle texture. It relies not only on the rice, which should be the Italian arborio or similar variety, but also on a really fine homemade stock. Whenever I have made chicken stock, I make risotto. For vegetarians, a good fresh vegetable stock is also successful.