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Ingredients
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arborio rice - 200g
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saffron strands - 1 sachet
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onion - 1, chopped
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vegetable stock - 500ml
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dry white wine - 75ml
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butter - 20g
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Parmesan cheese
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ground black pepper and salt
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garlic - 1 clove, crushed
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grated rind of 1 lemon
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fresh parsley - 2 tbsp, chopped
Method
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Mix the parsley, garlic and lemon
rind together in a bowl. Set aside.
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To make the risotto, Put the
saffron in a bowl with 1 tbsp boiling water, leave a while until
the saffron is infused.
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Melt the butter in a pan, fry the
onion for few minutes until softened and golden.
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Stir in the rice and cook for 3
minutes until it becomes translucent. Then, add the saffron
mixture and wine, cook for 2-3 minutes until all the wine is
absorbed.
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Pour 200ml of stock to the pan and
simmer until the stock absorbed, stirring occasionally.
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Add a ladleful of stock at a time
until the rice is tender. Wait until the stock is absorbed into
the rice before you adding another ladleful of stock. Add slowly
if the rice is already tender and creamy.
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Season the risotto with pepper and
salt, transfer to a serving dish. Scatter with shavings of
Parmesan cheese, garlic and parsley mixture. Serves 2.
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