Saturday, September 27, 2008
This classic Italian risotto is always served with the hearty beef stew, Osso Buco, but also makes a delicious first course or light supper dish in its own right. Recipe serves 3-4.
About 5 cups of beef or chicken stock
Good pinch of saffron strands
3 ounces (90 g) butter
1 onion, finely chopped
1 1/2 cups risotto rice
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1. Bring the stock to the boil, then reduce to a low simmer. Pour a little stock into a small bowl. Add the saffron strands and leave to infuse.
2. Melt 2 ounces (60 g) of the butter in a large saucepan until foaming. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened but not browned.
3. Add the rice. Stir until the grains start to swell and burst, then add a few spoonfuls of the stock, with the saffron liquid and salt and pepper to taste. Stir over a low heat until the stock has been absorbed. Add the remaining stock, a few spoonfuls at a time, allowing the rice to absorb all the liquid before adding more, and stirring constantly. After 20-25 minutes, the rice should be just tender and the risotto golden yellow, moist and creamy.
4. Gently stir in about two-thirds of the grated Parmesan cheese and the remaining butter. Heat through until the butter has melted, then taste for seasoning. Transfer the risotto to a warmed serving bowl or platter and serve hot, with the remaining grated Parmesan cheese served separately.