RECIPE ALERT: Easy Saffron Risotto

INGREDIENTS

• 5 cups stock

• 1pinch saffron (1 sachet)

• 6 tablespoons butter

• 1onion, finely chopped

• 1 1⁄2cups arborio rice (if you can find it, carnaroli makes the *best* risotto)

• 1cup grated parmesan cheese (not the stuff from the can!)

• salt and pepper, to taste

DIRECTIONS

1. Bring the stock to a boil, then reduce to a low simmer.

2. Ladle a little stock into a small bowl.

3. Add the saffron threads or powder and leave to infuse.

4. Melt 4 tbsp of the butter in a large saucepan until foaming.

5. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.

6. Add the rice.

7. Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.

8. Stir over low heat until the stock is absorbed.

9. Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.

10. After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.

11. Gently stir in about two-thirds of the parmesan and the rest of the butter.

12. Heat through until the butter has melted, then taste for seasoning.

13. Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.