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Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 4

Metric Cups
  • 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
  • 10⅗ ounces risotto rice
  • 1 broth cube
  • water
  • 1 teaspoon saffron
  • 12⅜ ounces chicken breasts (free range, sliced into small slices)
  • ⅞ ounce butter
  • 2 tablespoons olive oil
  • 3½ ounces parmesan cheese (grated)
  • pepper
  • salt

Method

Risotto is a community recipe submitted by Het and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the saffron in a small bowl with some water.
  • 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.
  • 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).
  • Add the soaked saffron and stir.
  • Then add the parmesan cheese. Add pepper and salt to taste.
  • I served it with spinach, it went down a treat!
  • Put the saffron in a small bowl with some water.
  • 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.
  • When about half a litre of water is in the rice, add the broth cube and the chicken. Keep on adding water and stirring until the rice is cooked (takes about 40 - 50 minutes).
  • Add the soaked saffron and stir.
  • Then add the parmesan cheese. Add pepper and salt to taste.
  • I served it with spinach, it went down a treat!
  • Tell us what you think