Method :
- Bring the chicken stock to the
boil and let it simmer very slowly.
- Dissolve the saffron in 2 tbsp of
hot stock.
- Put the butter and oil in a heavy
bottomed saucepan.
- Add the onions and Parma ham and
fry until the onions are translucent.
- Add the rice and stir until the
all the grains are glistening.
- Pour over a ladleful of stock and
stir.
- The risotto will take about 25
minutes to cook.
- As the rice absorbs the liquid,
add more stock, stirring every few minutes.
- After 15 minutes add the saffron.
- Test the rice to see if it is
ready after 20 minutes.
- It should not be too soft, just a
little firm or al dente.
- Remove from the heat and mix in
the pepper and cheese.
- Serve with extra cheese, if liked
for guests to add themselves.
Serves 6
A classic risotto which can be served alone as a starter or to accompany a main dish (the best known being
Osso Bucco). Use a strong home made chicken stock as that is the main flavoring along with the saffron. If available, use the plump Italian
arborio rice which is ideally suited to risotto.
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