Ingredients
Units
Scale
- 500 millilitres chicken stock
- 1 tablespoon olive oil
- 1 shallot finely diced
- 200 grams arborio or carnaroli rice
- 100 millilitres dry white wine
- 0.5 grams saffron bloomed in 1 tablespoon hot water
- 50 grams butter
- 25 grams Parmesan finely grated
Instructions
- Heat the stock in a pot over low heat and keep it warm.
- Heat the olive oil in a pan over medium heat. Add the diced shallot and sauté until soft.
- Add the rice and toast for 2 minutes, stirring continuously so it doesn’t catch.
- Pour in the white wine and cook, stirring, until almost fully reduced.
- Begin adding the stock a little at a time (about 1/4 cup per addition), stirring occasionally and letting it absorb before adding more. Keep the risotto at a gentle simmer, not a boil.
- When most of the stock has been absorbed, add the bloomed saffron and stir through. Taste the rice, it should be al dente, but not crunchy. If needed, continue adding stock (or a little warm water) until it reaches this point.
- Remove from heat and stir through the butter and Parmesan until creamy and glossy.
- Season to taste and serve immediately.
Notes
- Stir regularly, not constantly. You don’t need to stand over the stove stirring the whole time, but regular stirring helps release the starches from the rice and cooks it consistently.
- Aim for a loose consistency. Risotto should be have a consistency thicker than a pasta sauce, but not stiff. If it becomes too thick, you can always add some water to loosen and then adjust the seasoning before serving.
- Seasoning with Parmesan. You may like to serve the risotto with some extra Parmesan grated over the top. If you do, be careful not to over salt, as the Parmesan will season it also.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
