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RISOTTO

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Serves: 4

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Lovely simple risotto... We really enjoyed it! I made it with real italian risotto rice, good quality saffron and an italian stock cube. I asked the italian lady in the shop about making risotto. She said she would never add onion or garlic, so I didn't.

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Ingredients

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  • 300 grams risotto rice
  • 1 stock cube
  • water
  • 1 teaspoon saffron
  • 350 grams chicken breasts (free range, sliced into small slices)
  • 25 grams butter
  • 2 tablespoons olive oil
  • 100 grams Parmesan cheese (grated)
  • pepper
  • salt

Method

  1. Put the saffron in a small bowl with some water.
  2. Melt butter with olive oil in deep pan. Chuck in the rice, stir till all the rice grains are covered in fat. Gradually add water (add some if the previous water has been absorbed). Keep on stirring.
  3. When about half a litre of water is in the rice, add the stock cube and the chicken. Keep on adding water and stirring until the rice is cooked (takes about 40 - 50 minutes).
  4. Add the soaked saffron and stir.
  5. Then add the parmesan cheese. Add pepper and salt to taste.
  6. I served it with spinach, it went down a treat!

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