Ingredient:
90 g (3 oz) butter
1 onion, chopped
375 g (12 oz) risotto rice
1.25 litres (2 pints) hot vegetable or chicken stock
A few pinches of saffron strands
Salt and black pepper
60 g (2 oz) Parmesan cheese, grated
Parmesan shavings, to serve
Method:
Melt 30 g (1 oz) of the butter in a large saucepan, add the chopped onion, and cook gently, stirring occasionally, for 3-5 minutes until softened but not coloured.
Add the rice, stirring to coat the grains in the butte, and cook for 1 minute. Add a ladleful of hot stock to the pan, and cook gently, stirring constantly, until all the stock has been absorbed.
Sprinkle in the saffron strands and season with salt and pepper. Continue to add the stock, a ladleful at a time, stirring constantly, until the risotto is thick and creamy and the rice tender. This will take 20-25 minutes.
Stir in the remaining butter and the Parmesan cheese, and season to taste with salt and pepper. Serve at once, topped with Parmesan shaving.
90 g (3 oz) butter
1 onion, chopped
375 g (12 oz) risotto rice
1.25 litres (2 pints) hot vegetable or chicken stock
A few pinches of saffron strands
Salt and black pepper
60 g (2 oz) Parmesan cheese, grated
Parmesan shavings, to serve
Method:
Melt 30 g (1 oz) of the butter in a large saucepan, add the chopped onion, and cook gently, stirring occasionally, for 3-5 minutes until softened but not coloured.
Add the rice, stirring to coat the grains in the butte, and cook for 1 minute. Add a ladleful of hot stock to the pan, and cook gently, stirring constantly, until all the stock has been absorbed.
Sprinkle in the saffron strands and season with salt and pepper. Continue to add the stock, a ladleful at a time, stirring constantly, until the risotto is thick and creamy and the rice tender. This will take 20-25 minutes.
Stir in the remaining butter and the Parmesan cheese, and season to taste with salt and pepper. Serve at once, topped with Parmesan shaving.
