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Garlic and saffron risotto

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

Serves 4

  • 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

  1. 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.

  2. 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.

  3. 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.

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