|
Serves:
4 |
Cooking:
25 minutes |
|
Preparation:
10 minutes |
|
Ingredients:
|
225g/½lb |
Italian
risotto rice |
|
50g/2 oz |
butter |
|
1 small |
onion,
peeled and very finely chopped |
|
600ml/
1 pint |
vegetable stock |
|
pinch |
saffron,
infused in 45ml/3 tbsp bloing water |
|
90ml/6 tbsp |
Parmesan
cheese, grated |
Method:
Heat half the
butter in a frying pan and fry the onion gently until just soft.
Add the rice
and cook gently until the grains begin to turn translucent.
Gradually stir
in the stock, whilst simmering, ensuring that each ladle-full is
absorbed before adding the next. Continue the process until the rice
is cooked, but still has a tiny core running through the grain (15-20 minutes).
Halfway
through the cooking stir in the saffron in its water.
When the rice
is ready, very gently to avoid damaging the grains, mix in the
remaining butter and the Parmesan.
Serve with
lots of shaved Parmesan cheese