Saffron risotto

Saffron risotto

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Prep: 5 mins Cook: 35 mins

Easy

Serves 4

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal548
  • fat15g
  • saturates8g
  • carbs75g
  • sugars3g
  • fibre3g
  • protein21g
  • salt1.1g
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Ingredients

  • 1.2 litres/2 pints chicken stock
  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, very finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g arborio risotto rice
  • 125ml Fino sherry or dry white wine
  • ½ tsp saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 50g parmesan, or vegetarian alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg yolk
  • rocket salad, to serve (optional)
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Heat the stock in a pan over a very low heat – have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.

  2. Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

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