As we promised in our post A meal to remember: Easter Feast 2013 on 9th April, over the next few months we will post up some of the recipies from our lovely meal! Today is the turn of the Saffron Risotto which was cooked by the lovely Agnese. A proper Rissotto by a proper Italian!
- Chicken stock
- Olive Oil
- Rice (arborio)
- White Wine
- Saffron (we used 2 packs for 4 people)
- Make the chicken stock (we made our own chicken stock in a a pressure cooker, but shop bought will work too)
- Put some oil in a heavy-based casserole over medium-low heat. Add the onion and cook very slowly for 5-7 minutes until soft.
- Add the rice and stir for a few minutes until heated through and well coated with the oil and the onion.
- Stirring continuously, add the white wine and cook for a few minutes to allow the alcohol to evaporate.
- Add a ladleful of the hot chicken stock. Stir until the stock is absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed – about 15 minutess
- When the rice is nearly cooked add the saffron and keep stirring until the rice becomes yellow.
- When cooked, the rice should be ‘al dente’ – tender but firm in the centre. If it is not tender, add more stock, but not enough to turn the rice into a solid mass.
- When the rice is cooked, remove from the heat and leave to rest for about 1 minute.
- Add Parmesan.
- According to the original recipe butter should be used instead of oil but honestly I hate cooking with butter…it’s too fat.