• 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
Measure the ingredients and place to the side. Add the stock to the hob on a low heat.
Butter & Shallots
Add the shallots and half the butter to a medium pot over a medium low heat.
Sauté the shallots for 2-3 minutes until softened.
Rice & Saffron
Add the rice and saffron and sauté until the rice starts to become translucent.
Add the white wine and reduce until evaporated.
With a ladle add enough stock to cover the rice. Slowly simmer the rice whilst stirring regularly.
Keep Adding Ladles & Stirring
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.
Reduce the stock until it has slightly thickens. Check with a wooden spoon
Parmesan & Butter
Turn off the heat and mix in the rest of the butter and parmesan.
Taste and session with salt and pepper. Leave to sit for 1 minute, mix and serve.