Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups arborio rice ((290g))
  • 2 shallots (finely chopped)
  • ~ 1 tsp saffron ((0.3g))
  • 1/2 cup white wine ((125m))
  • 3 1/4 cups chicken stock (good quality (800ml))
  • 2 tbsp Parmesan (freshly grated)
  • 1 tbsp olive oil
  • Salt and pepper (to season)

Instruction

  • Keep the chicken stock warm in a saucepan and get a ladle ready
  • Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Saute the shallots until translucent but not browned.
  • Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.
  • Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.
  • When you only have only 2 ladlefuls of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in colour. Season with a generous pinch of salt and add the parmesan. Taste for seasoning then serve.