Saffron risotto

This bright risotto is great on its own or mixed with other savoury ingredients.

Combine stock and saffron in a medium saucepan, cover and bring to the boil. Reduce heat and keep at a simmer.
Heat oil in a large, heavy based saucepan and add onion. Cook over medium heat for 5 mins, until soft. Add garlic and rice and cook, stirring, for 1 min.
Add stock to saucepan, about 1/2 cup at a time, stirring until absorbed between each addition. It will take about 20-25 mins to add all the stock and until the rice becomes creamy. Stir in parmesan and serve immediately.

Source

6 cups vegetable stock or chicken stock

Pinch saffron threads

1 tsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 cups Aroborio rice

1/3 cup finely grated parmesan cheese

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