Risotto With Saffron & Parmesan
30 mins cooking time
Risotto With Saffron & Parmesan
Method
1
In a pan, bring the stock to the boil and then turn down and leave to simmer.
2
Meanwhile in a separate pan, melt 100g of the Lurpak® butter and then add the onion and garlic. Cook over a low heat for five minutes until the onion is soft.
3
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.
4
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.
5
To finish, beat the remaining Lurpak® butter into the risotto and then stir in the parmesan. Beat again until the risotto is soft and creamy. Check for seasoning and serve immediately.
