A classic, perfect for winter dinners. It's quite rich so pairs well with something like a fresh tomato salad.
Ingredients
Arborio rice, meaaured ro the 350ml level in a measuring jug
110g butter, divided
0.5 tsp saffron strands
1 onion, diced
100ml dry white wine
1 litre chicken stock
4 heaped tbsp parmesan plus more to serve
Parsley or black pepper to serve
Method
Crush the saffron to a powder with a pestle and mortar.
Melt 60g of the butter in a heavy-based saucepan.
Add the saffron and allow 1 min for the heat to draw out the flavour.
Add the chopped onion and cook over a low heat for about 10 minutes until softened.
Meanwhile pour the wine into the mortar so it can soak up the remnants of saffron powder.
Stir the rice into the onion and cook for a minute or two.
Add the wine, increase the heat a little, stir gently and simmer until the liquid has been absorbed.
Ladle in some stock, give it a stir, and let it simmer until the stock has nearly all been absorbed. Continue a ladle at a time until the rice is tender but still creamy (about 25 mins).
Remove the pan from the heat and stir in the remaining butter and parmesan.
Cover with a tea towel and leave to stand for 5 mins before serving.
Season to taste with black pepper and serve with more parmesan and parsley.
Comentarios