This beautiful risotto couldn't be more simple. The secret to any good risotto is threefold:
1) Ensure you cook the onions slowly and gently - this helps the onion impart it's natural sweetness to the dish and cooks off the acidity.
2) Slowly add in the stock a ladleful at a time to start with, do not add it all at once at the start of the process (a homemade stock is unbeatable but a stock cube will do, preferably chicken stock for this Risotto), this is the backbone to Risotto.
3) Stir the rice constantly while adding the stock. This will add air into the Risotto, and help give it a wonderful creamy texture found in every great Risotto.
Cooking time: 20 minutes
Spices used: Saffron (The Gunpowder Spice Chest)
Video tutorial: https://www.youtube.com/watch?v=YNxdw8cuFJw
Finely chop the onion, make sure the chop is as fine as you can get it.
Heat the olive oil in a pot over a medium heat. Add the onions and gently fry until translucent, cook for around 5 minutes until soft.
Add in the risotto rice and toast for 2 minutes in the pan.
Pour in the wine and stir until the white wine has been absorbed by the rice.
Add in a ladle of stock and stir - keep stirring until around 90% has been absorbed. Repeat. After doing this twice, add in the rest of the stock, reserving around 100 ml's incase you need more. From here, cook the rice for 10 minutes on a medium heat so there is a light bubble.
Take the saffron and submerge in a small amount of boiling hot water and stir to diffuse the colour and flavour into the water. After 10 minutes of adding stock and stirring, add the saffron mix and cook for another 5.
Once added saffron will start imparting it's colour and flavour to the risotto. If there is a lack of liquid add in the reserve stock.
When the rice is cooked turn off the heat. Add in a small splash of wine, the butter in cubes and the parmesan. Stir rigorously. This step known as 'Mantecatura' and adds an amazing smooth creaminess to the Risotto. Season with salt to taste. Serve on warm plates.
Tip: If you've finished a block of parmesan off save the rind. If you have rind left over it's a fantastic way to add more depth into any Risotto. If you have it leftover then add immediately after you add the saffron. Remove the rind just before serving.