Name: Saffron risotto
Total time: 40 min
Yield: Serves 4
Ingredients: 100g, chilled and diced butter; 1 small, finely chopped onion; 1.25 litres chicken stock; 200g arborio rice; 75ml dry white wine; ½ tsp (look for good-quality long threads) saffron; 75g, finely grated parmesan; ground white pepper; a handful of snipped chives

An aerial shot of saffron-coloured risotto on a white plate

100g, chilled and diced butter
1 small, finely chopped onion
1.25 litres chicken stock
200g arborio rice
75ml dry white wine
½ tsp (look for good-quality long threads) saffron
75g, finely grated parmesan
ground white pepper
a handful of snipped chives

Method

step 1
Melt 50g of the butter in a heavy-based, deep, lidded frying pan, then gently cook the onion for 10 minutes until softened but not coloured.
step 2
Bring the stock to the boil in another pan, then turn down the heat to a simmer.
step 3
Add the rice to the butter and cook, stirring, for 3-4 minutes to coat the rice and toast the grains. Pour in the wine then bubble until it has been completely absorbed before stirring in the saffron. Add the stock a ladleful or two at a time, stirring the rice from the bottom of the pan as you go. When each ladle of stock has been absorbed, add the next ladleful. Continue this for around 15 minutes. The risotto is ready when the grains are soft and have lost any chalkiness, but still have a little bite to them (you might not need all of the stock).
step 4
Beat in the remaining butter and the parmesan, and season with white pepper. Put on a lid and let the risotto sit for 2 minutes, then serve in warm bowls with a scattering of chives.