1
Measure the ingredients and place to the side. Add the stock to the hob on a low heat.
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2
Add the shallots and half the butter to a medium pot over a medium low heat.
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3
Sauté the shallots for 2-3 minutes until softened.
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4
Add the rice and saffron and sauté until the rice starts to become translucent.
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5
Add the white wine and reduce until evaporated.
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6
With a ladle add enough stock to cover the rice. Slowly simmer the rice whilst stirring regularly.
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7
Once you can to see the rice grains. Add another ladle and stir. Repeat this until you have used all the stock and the rice is al dente.
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8
Reduce the stock until it has slightly thickens. Check with a wooden spoon
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9
Turn off the heat and mix in the rest of the butter and parmesan.
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10
Taste and session with salt and pepper. Leave to sit for 1 minute, mix and serve.
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