Allow 2 cups of Italian Arborio rice for 4 people
One litre of chicken stock
½ a medium- size glass of white wine
A pat of butter
1 small finely chopped onion
Grated parmesan cheese
A pinch of saffron ( you can either use the powdered saffron or the dried – the powdered type is usually easier to find)
A dash of salt and freshly ground black pepper
Using a heavy saucepan, melt a large pat of butter and add the finely chopped onion.
Let the onion turn a pale golden colour – do not let them brown
Add the rice .
Stir the butter into the rice, mix well
Pour in the white wine and stir the mixture on a moderate flame until the wine has been absorbed.
Now you can start to add in the stock , about a tea cup at a time, keeping the stock lightly simmering in another saucepan.
Stir in the broth and while it is not necessary to stir it all the time, keep an eye on it and as it absorbs add more stock.
It should take approx. 30-40 minutes. Towards the end stir continuously –
( A hint – use a wooden spoon rather than a metal one as it doesn’t break the rice grains )
When the risotto is a creamy mixture but not sticky add in the saffron and continue stirring.
Add the grated Parmesan cheese.
Now add another large pat of butter , mix in and allow to stand for 5 minutes before serving.
Serve more butter and grated cheese separately.
This can be served as a first course or as a main course with just a nice side salad as it is very filling!!