Saffron risotto

Serves 6 as a side dish • Preparation: 20 minutes Cooking time: 35 minutes

• 15ml each butter and olive oil

• 1 onion, chopped

• 1 medium-sized carrot, peeled and diced

• 1 celery stalk, diced

• 325ml arborio rice

• 125ml dry white wine

• about 1L hot chicken stock

• 3ml saffron threads, soaked in a little stock

• an extra knob of butter

• 125ml grated Parmesan (optional, see step 4)

1 Heat the butter and olive oil together in a medium-sized pot and sauté the onion, carrot and celery until soft and glossy – the carrot must be cooked through, so no less than 10 minutes.

2 Add the rice and stir until coated with oil. Add the white wine to the rice and cook until almost all the wine has reduced.

3 Stir the stock into the rice, a spoonful at a time, stirring occasionally until the rice has absorbed all the liquid (about 25 minutes). When the rice is creamy and al dente, stir in the soaked saffron with the last spoonful of stock.

Check the cooking instructions on your risotto rice packet and adjust the time accordingly (and to your taste).

4 Stir the extra knob of butter into the cooked rice and check if it’s salty enough (stock differs). If the risotto is a main course, stir in the cheese. If you’re serving it with the osso buco, which already has cheese in the recipe, rather don’t add any. Serve the risotto immediately. >>