Side Dishes Recipes - Saffron Risotto Recipe

Ingredients

• 60 g/2 oz butter

• 1 shallot, finely chopped

• 10-15 saffron threads

• 250 g/8 oz arborio rice

• Salt

• Freshly ground white pepper

• 100 ml/31/2 fl oz dry white wine

• 750 ml/11/4 pints fish stock

• 2 tablespoons freshly grated

• Parmesan cheese

Serves 4-6

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Method:

1. Heat 20 g/2/3 oz butter and cook the shallot until soft and translucent. Add the saffron, rice, salt and pepper.

2. Pour in the white wine and allow to simmer until the liquid has been absorbed.

3. Slowly add the hot fish stock, stirring constantly. When the rice has absorbed all the liquid, add more stock.

4. Continue adding stock in this way for about 15-18 minutes. The rice should be tender yet al dente. Risotto should have a creamy consistency.

5. Finally stir the remaining butter and grated Parmesan cheese into the risotto and adjust the seasoning if necessary.