Garlic and saffron risotto
The temptation with risotto is to add too many flavoring ingredients.
Resist at all cost! Just the onion and saffron are a perfect
combination, when garnished with the fried garlic.
Preparation time: 10 minutes
Cooking time: 30-40 minutes
1.5 L (23/4 pints) vegetable stock
2 Tbsp olive oil
1 Tbsp butter
1 large onion and 2 red onions, chopped
A few strands of saffron
280 g (10 oz) risotto rite
Olive oil to deep-fry
2 large garlic cloves, sliced
Salt and black pepper
Set the vegetable stock to the boil, then
heat the oil and butter together in a large frying pan, add the chopped
onions and cook slowly for 6 to 8 minutes, until softened but not
browned. Add the saffron to the boiling stock.
Stir the rice into the frying pan and
coat it in the onion juices, then add about of the one-thrid of the
stock. Simmer until absorbed, stirring from time to time, then add half
the remaining stock. Continue until all the stock has been absorbed
into the risotto, giving a moist, creamy consistency - add a little
more stock if necessary.
Meanwhile, heat about 2.5cm (1 in) of
olive oil in a small pan, add the garlic slices and fry until golden
brown. Drain on kitchen paper - keep the olive oil to add to mashed
potatoes or to use for frying. Season the risotto to taste and serve
hot, garnished with the fried garlic.