Saffron risotto

The base of saffron risotto is incredibly simple: just finely chopped onion, which is gently cooked in butter or oil until softened. The rice is then tossed and toasted with the onions and the fat to heat the grains of rice before the liquid is added.

Wine and stock give the rice most of its flavor, so use a decent white wine (one that you’d happily drink the rest of the bottle). If you have homemade stock, that is ideal, but don’t worry if not. There are loads of good-quality, ready-made stock and stock bases to try. It’s best to keep the stock at a low simmer before adding it, as this helps keep the rice cooking even as the temperature isn’t constantly dropping.

Finishing the risotto properly is really important. Once the rice is cooked (it should still have a little bite but not be chalky), grated parmesan and butter are beaten in, and then the risotto is left to sit for 2 minutes to let all of the ingredients meld together.

How to stir Saffron risotto

The constant stirring we associate with risotto happens for a reason. This stirring means the rice grains rub against each other, which helps release the starch from the grains into the stock for that classic, oozy finish. It’s best to use a wide, deep-frying or sauté pan for this, as it means you can keep the rice moving, and the wide surface gives the liquid a chance to evaporate evenly.

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