PARMESAN AND SAFFRON RiSOttO

This risotto doesn’t use many ingredients, but is absolutely packed with flavour.

The addition of Parmigiano Reggiano and butter is crucial to add a creamy richness to it – if you’re looking to count calories, have a salad!

Saffron is the most expensive spice in the world. But you can buy it dried in any supermarket at a reasonable price – and it will last you for ages.

You’ll need:

● 0.2g saffron pistils ● 1litre vegetable stock ● 130g butter ● 1 shallot, chopped ● 320g carnaroli or vialone nano rice ● 1 glass of dry white wine ● 150g Parmigiano Reggiano, grated ● 0.2g saffron pistils

Method:

1. Chop the saffron pistils and let them dissolve in a bowl of stock.

2. In the meantime, melt 80g butter in a pan, brown the shallot and then add the rice and toast it.

3. Pour the white wine into the pan and leave to evaporate. Once all the alcohol has evaporated, pour 2 ladles of boiling stock to the side of the pan so the temperature of the rice does not decrease.

4. Halfway through cooking, add the dissolved saffron.

5. Once cooked, cream the rice with the remaining butter and grated Parmigiano Reggiano, add salt to taste.

6. Leave the risotto to rest a minute before serving.