Saffron Risotto with Steamed Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This is the traditional Milanese risotto. The vegetable garnish can be varied according to season; that here belongs to early summer.


  • 8 oz (225 g) Arborio rice
  • 1 tablespoon olive oil


The vegetable Stock

Vegetable stock can be made any time and kept in the fridge or freezer.

  • Heat the oil in a saucepan, then add the vegetables, which should be peeled and sliced, as appropriate.
  • As they begin to colour pour on 2 pints (1.2 litres) of water. Bring to the boil and then simmer for 40 minutes until reduced by half. Strain into a jug