Saffron Infused Risotto

Serves 4

Ingredients:

5 cups chicken stock
1 pinch saffron
6 tablespoons butter
1 onion, finely chopped
1 1/2 cups Arborio rice
1 cup grated parmesan cheese
Salt and pepper, to taste

Directions:

Bring the stock to a boil, and then reduce to a low simmer. Ladle a little stock into a small bowl. Add the saffron threads or powder and leave to infuse. Melt 4 tbsp of the butter in a large saucepan until foaming. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened. Add the rice. 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. Stir over low heat until the stock is absorbed. 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. After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy. Gently stir in about two-thirds of the parmesan and the rest of the butter

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

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

Enjoy!