Saffron Risotto with Steamed Vegetables

Name: Saffron Risotto with Steamed Vegetables
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 2 oz (50 g) unsalted butter; 5 fl oz (150 ml) white wine; 1 each of the following: small onion, garlic clove, carrot, celery stalk, aubergine, small potatoase; 1 tablespoon olive oil; 4 courgettes; 8 oz (225 g) French beans (about 12); 8 oz (225 g) mange-touts; 8 oz (225 g) Arborio rice; 4 small carrots; fresh Parmesan cheese; a pinch of saffron; 1 medium onion, peeled and chopped; 1 tablespoon groundnut oil

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Main course
Summer
Vegetarian
Gluten-free

Method

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