Zucchini and Saffron Risotto

• 25 g (1 oz) butter
• 1 small onion, peeled and finely chopped

Melt in a suitable pan.

Add, and cook gently without colouring for about 2-3 minutes.

Add, stirring to coat the rice thoroughly with butter, using a spatula. Do not let anything brown.

Add the saffron and about 150 ml (5 fl oz) of the hot stock to begin with, and start stirring. The rice will immediately begin to get creamy (as the starch is released). Over a medium heat