Saffron Risotto

Ingredients:

• 1.5 litres of water

• 1 large onion

• ½ head of celery

• 2 carrots

• 90g Parmesan cheese, grated

• 2 tablespoons olive oil

• Unsalted butter (as needed)

• 400g risotto rice (Carnaroli)

• 2 wine glasses of dry white wine

• 2 pinches of saffron

  
  

Method:

1. Begin by preparing the vegetable stock. Roughly chop the onion, celery, and carrots, then place them in a pot with 1.5 litres of water. Bring the water to a boil and maintain a rolling boil for a few minutes. Reduce the heat to a simmer, and keep the stock warm while preparing the risotto.

   
   

2. In a separate pan, toast the risotto rice over low heat in a dry pan for a couple of minutes, stirring continuously to prevent the rice from colouring.

   
   

3. Drizzle in the olive oil and add finely chopped shallots or onions to the pan. Cook gently over low heat, stirring, until the shallots soften and begin to sweat, but do not allow them to brown.

   
   

4. Pour in the dry white wine and let it simmer until the alcohol evaporates.

   
   

5. Start adding the prepared vegetable stock, one ladle at a time, stirring the risotto continuously. Wait for each ladle of stock to be absorbed before adding the next. Continue this process until the rice reaches a creamy consistency, which usually takes about 15-18 minutes.

   
   

6. When the rice is nearly cooked to your desired texture, stir in the grated Parmesan cheese and two pinches of saffron. Adjust the seasoning with salt and pepper if needed.

   
   

7. Finish the risotto by adding a small knob of unsalted butter for extra creaminess, and stir in a little more Parmesan if desired.

   
   

8. Serve immediately, ensuring the risotto remains soft and creamy.