Parmesan and Saffron Risotto
I have made this risotto in a speedy process. Arborio rice takes around 20 minutes to cook from scratch in a risotto. The rice has been pre-blanched for 8 minutes beforehand. This makes the dish a lot quicker to cook and finish.
Ingredients
- Blanched Arborio Rice x 6 Tablespoons
- Spanish Onion x ½
- Garlic Clove x 1
- Saffron x Pinch
- Parmesan x Small Piece
- Vegetable Stock x 300 ml (Freshly made or a stock cube and water)
- White Wine x Splash
- Butter x 2 Tablespoons
- Chives x 4
Preparing The Ingredients
- Peel away the top layers of the onion and fine dice
- Finely chop the garlic
- Finely grate 4 Tablespoons of the parmesan
- Have extra grated parmesan for the parmesan crisp
- Have the vegetable stock hot and ready to use
- Cut the chives into very fine slices
Cooking The Saffron Risotto
- Lay 2 tablespoons of grated parmesan onto non-stick paper and cook at 180 Celsius for 5 minutes check
- Heat a pan to medium heat and add a little oil
- Add the onions and garlic and cook for 2 minutes
- Stir in the blanched rice and mix for 1 minute
- Pour in a splash of white wine and reduce
- Add a small ladle of stock and the saffron and cook until absorbed
- Mix in the parmesan and butter
- Pour in a little stock and mix until absorbed (Repeat this process until the arborio rice is cooked)
Finishing The Dish
- Leave the risotto to rest for 2 minutes
- Plate the saffron risotto and top with the parmesan crisp and sliced chives
