Saffron Risotto

Ingredient List

• 250g Carnaroli Rice • 40g Butter • 1 Shallot • 125ml White Wine • 800ml Beef Stock • 40g Parmigiano Reggiano • 1.5g Saffron Pistils • Sea Salt • White Pepper

Prepare the Ingredients

1

Measure the ingredients and place to the side. Add the stock to the hob on a low heat.

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Butter &  Shallots

2

Add the shallots and half the butter to a medium pot over a medium low heat.

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Sauté Shallots

3

Sauté the shallots for 2-3 minutes until softened.

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Rice &  Saffron

4

Add the rice and saffron and sauté until the rice starts to become translucent.

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White Wine

5

Add the white wine and reduce until evaporated.

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Beef Stock

6

With a ladle add enough stock to cover the rice. Slowly simmer the rice whilst stirring regularly.

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Keep Adding Ladles & Stirring

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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Risotto Check

8

Reduce the stock until it has slightly thickens. Check with a wooden spoon

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Parmesan & Butter

9

Turn off the heat and mix in the rest of the butter and parmesan. 

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Serve

10

Taste and session with salt and pepper. Leave to sit for 1 minute, mix and serve.

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