Saffron Risotto

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Ingredients
  • 1 onion
  • 1 stick of celery
  • 1 carrot
  • 350g of rice (arborio or carnaroli)
  • 50g of white wine
  • 1l of chicken broth (or vegetable stock)
  • Salt
  • 1 sachet of saffron
  • 100g of butter
  • 80g of parmesan cheese


Method
  1. Peel and finely chop the onion, carrot and celery so they will melt while cooking 
  2. In a large pan with high borders (or pot), heat some oil and some butter and melt on low heat
  3. Add the onion, celery and carrot and leave to simmer for 10-15 minutes (making sure it doesn't dry too much).
  4. Add the rice, toast for 3-4 minutes.
  5. Add the white wine, increase the heat and leave to evaporate.
  6. Cook the risotto, adding one ladle of hot chicken broth at a time a slowly stirring the risotto with a wooden spoon. This should be down over medium-low heat. Be patient - the risotto will take at least 20 minutes to cook fully. Make sure the rice is always covered by a layer of broth.
  7. Once the risotto is almost ready (with approx 2-3 minutes to go) add the saffron and give it a good stir.
  8. Turn the heat off, add the butter and the parmesan cheese and cover the pan with a lid. This is called 'mantecatura' phase and will give the risotto that creamy texture. Don't skip it.




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