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Risotto con pistilli di zafferano

This is possibly the most classic risotto, and it showcases all the wonder of Italian cooking; simple, unpretentious, utterly heavenly. It traditionally accompanies osso buco, but can more than stand on its own.

Recipe

  • Serves 4

Ingredients

  • Chicken stock - 1.5 litres/ 50 floz
  • Butter - 80g/ 2.8oz
  • Onion – 1
  • Risotto rice – 350g/ 12.4 oz of Carnaroli or Vialone Nano, if you can get them, are better than Arborio.
  • Dry white wine – 1 glass
  • Saffron threads – ½ a teaspoon
  • Parmesan cheese – 80g/  2.8oz, grated
Chicken stock - 1.5 litres/ 50 floz Butter - 80g/ 2.8oz Onion – 1 Risotto rice – 350g/ 12.4 oz of Carnaroli or Vialone Nano, if you can get them, are better than Arborio. Dry white wine – 1 glass Saffron threads – ½ a teaspoon Parmesan cheese – 80g/  2.8oz, grated

Method

  1. Bring the stock to the boil. Melt 2/3rds of the butter in a saucepan and add the finely chopped onion, stirring occasionally on a low heat for 5 minutes. Stir in the risotto rice so it’s evenly coated in butter and starts to turn translucent. Pour in the wine and cook until it has evaporated.
  2. Then start to add the broth, one ladle at a time, so the rice slowly absorbs the liquid. Add more stock as the saucepan goes dry. This will take about 20-25 minutes. The rice should be tender with a pleasant bit of bite in the middle.
  3. Before you add the last ladle of stock, stir in the saffron threads and a pinch of salt. After all the stock has been absorbed take the pan off the heat and stir in the remaining butter and the grated parmesan. Serve.

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