Ingredients

Instructions

  1. Bring the stock to a boil, then reduce to a low simmer.
  2. Ladle a little stock into a small bowl.
  3. Add the saffron threads or powder and leave to infuse.
  4. Melt 4 tbsp of the butter in a large saucepan until foaming.
  5. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
  6. Add the rice.
  7. Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
  8. Stir over low heat until the stock is absorbed.
  9. Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
  10. After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
  11. Gently stir in about two-thirds of the parmesan and the rest of the butter.
  12. Heat through until the butter has melted, then taste for seasoning.
  13. Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
  14. Enjoy!