Cuisine Origin: Italian
Saffron Risotto Recipe – A beautifully bright and easy Saffron Risotto with an egg yolk added at the end to give a lovely silky richness – perfect for lunchtime entertaining.
Nutrition : per serving
|1.2 litres/2 pints chicken stock|
|2 tbsp butter|
|1 tbsp olive oil|
|1 onion, very finely chopped|
|350g arborio risotto rice|
|125ml Fino sherry or dry white wine|
|½ tsp saffron|
|50g parmesan, or vegetarian alternative, grated|
|1 egg yolk|
|rocket salad, to serve (optional)|
1. Heat the stock in a pan over a very low heat – have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
2. Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.