SERVES 4

85 g | 3 oz unsalted butter
1 large onion, finely chopped
400 g | 14 oz risotto (arborio) rice
150 ml | ¼ pint dry white wine
1.75 litres | 3 pints white stock
about 15 saffron strands
salt and freshly ground pepper
30 g | 1 oz unsalted butter
55 g | 2 oz Parmesan cheese, freshly grated

1. Melt the butter in a large saucepan and gently cook the onion until soft and lightly coloured. Add the rice and wine and bring to the boil, cook until the wine is absorbed (about 3 minutes), then reduce the heat and stir gently and continuously.
2. Meanwhile, reheat the stock in a second pan and add the saffron. Allow the stock to simmer gently
3. Start adding the hot stock to the rice a little at a time, stirring gently. Allow the stock to become absorbed after each addition. Keep stirring constantly. Season with salt and pepper and keep adding the stock until the rice is cooked but still al dente (about 30 minutes).
4. Remove the pan from the heat, add the butter and the parmesan cheese and mix well with wooden spoon until butter is melted and the cheese is absorbed. Allow to stand for 5 minutes before serving with additional grated Parmesan cheese handed separately if desired.

Wine: LIGHT RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]