Saffron risotto

Method

1. Bring the stock to the boil in a pan next to where you are going to make your risotto, then turn down the heat to a bare simmer.
2. Melt 50g of the butter in a large, heavy-based pan, and add the onion. Cook gently for about 5 minutes until softened, but not coloured.
3. Add the rice and stir it around to coat it in the butter and ‘toast’ the grains. Make sure all the grains are warm and opaque, then add the wine. Let the wine evaporate completely until the onions and rice are almost dry, then add the saffron.
4. Start to add the stock, a ladleful at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost all evaporated, add the next ladleful.
5. Carry on cooking for 15-17 minutes, adding ladlefuls of stock at intervals and stirring continuously. After 12-14 minutes, slow down the addition of stock, so that the rice doesn’t become too wet and soupy, otherwise when you add the butter and Parmesan at the end, it will become too sloppy. The risotto is ready when the grains are soft but still al dente. Turn the heat right down and allow the risotto to rest for a minute.
6. With a wooden spoon, vigorously beat in the remaining cold, diced butter and finally the Parmesan, making sure you shake the pan energetically at the same time as you beat. Season to taste, and serve.