Saffron risotto

RECIPE BY PATRIZIA SIMONE FROM SIMONE’S, BRIGHT

SERVES 4

1 litre (35 fl oz/4 cups) chicken or vegetable stock

4 saffron threads

1 onion, finely chopped

3 tablespoons olive oil

1 tablespoon butter

440 g (15½ oz/2 cups) arborio rice

4 tablespoons grated parmesan cheese

3 tablespoons flat-leaf (Italian) parsley chopped

Pour the stock into a saucepan with the saffron and bring to a simmer. Always keep it simmering so when you add it to the risotto it doesn’t cool the risotto down and make it gluggy.

Sauté the onion in the oil and butter until transparent. Don’t brown the onion otherwise this will impart bitterness. Add the rice to the pan, stir to coat for about 2–3 minutes.

Add some stock to the rice, half a ladle at a time while continuously stirring, allowing the stock to be absorbed by the rice before adding the next ladleful. If the stock is added too quickly or the risotto is not stirred regularly it will not develop the creamy texture which it is famous for. Keep adding stock until the rice is cooked. The rice will still be slightly firm to the bite (al dente). Remove the pan from the heat, add the parmesan and parsley and serve immediately.

Don’t ever wash rice for risotto — you will just wash away the starch which helps give risotto its creamy texture.