Saffron risotto

Name: Saffron risotto
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 tbsp chopped onion; 200 g carnaroli rice (or other risotto rice); 200 g carnaroli rice (or other risotto rice); salt and pepper; salt and pepper; 100 ml white wine; a large pinch of saffron threads; 700 ml chicken stock or watery vegetable stock; 700 ml chicken stock or watery vegetable stock; 50 g butter; 50 g Parmesan cheese, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

This risotto can be made more of an event with the addition of some steamed vegetable-courgette or asparagus perhaps. Also, it can be made without the saffron and with chopped or liquidized herbs (see roast quail with parsley risotto) instead.

Ingredients

1 tbsp olive oil
1 tbsp chopped onion
200 g

Europe
Italy
Side dish
Gluten-free

Method

Heat the olive oil in a pan, then sweat the chopped onion for 2-3 minutes.
Add the rice and continue to cook gently for another 3-4 minutes. Season the rice with plenty of salt and black pepper.
Add the white wine and cook until completely evaporated.
Stir in the saffron and 250ml of the stock. Bring to the boil, cover with a lid and leave,