2 to 2.5 liters chicken or vegetable stock
1 Lurpak Mini Block (50g butter)
1 onion, finely chopped
2 garlic cloves, peeled and crushed
400g Arborio or Carnaroli rice
1 tsp saffron threads
Juice of one lemon
2 Lurpak Mini Blocks (100g butter), chilled and diced
100g Parmesan cheese grated
In a pan, bring the stock to the boil and then turn down and leave to simmer.
Meanwhile in a separate pan, melt the 2 Mini Blocks and then add the onion and garlic. Cook over a low heat for five minutes until the onion is soft.
Add the rice and cook for a couple of minutes, making sure all the rice is coated in the butter. Add the lemon and let it evaporate completely. Add the saffron and give the rice a stir.
Start to add the stock a ladleful at a time. Stir well until the stock has evaporated. Continue adding stock for about 15 minutes. After this slow down the addition of stock as you don’t want the risotto to be too sloppy. The risotto is ready when the grains are still a little al dente.
For the mantecatura , beat the remaining Mini Block into the risotto and then stir in the parmesan. Beat again until the risotto is soft and creamy. Check for seasoning and serve immediately.
