Saffron Risotto

INGREDIENTS

• 1.2 litres/2 pints chicken stock
• 2 tbsp butter
• 1 tbsp olive oil 1 onion very finely chopped
• 350g arborio risotto rice
• 125ml Fino sherry or dry white wine
• 1⁄2 tsp saffron
• 50g parmesan, or vegetarian alternative, grated 1 egg yolk
• rocket salad, to serve (optional)

INSTRUCTIONS

1. Heat vegetable broth on slim gas
2. Grate Parmesan cheese
3. Cut shallots
4. Heat olive oil in another pan but don’t overheat
5. Next step is called toasting the rice : pour rice in hot olive oil
6. Make sure every grain of arborio rice is completely coated in oil/butter else the texture won’t be there in finished product
7. Now add shallots or other veggies on other side of pan and mix
8. Add vegetable broth to rice and keep stirring
9. When cooked it’ll be a little liquidy (cooked al dente) and should have little bit of chewiness
10. Keep adding stock while stirring
11. With good consistency, crush and add saffron and keep stirring
12. Add cheese little bit at a time.
13. When you get the perfect consistency, turn the heat off and serve!