Saffron Risotto

Prep Time: 35 minutes

Cook Time: 55 minutes

Yield: serves 4 people

For the garlic chips:

50ml Canola Oil

30g Garlic, sliced thinly

1. In a non stick-fry pan over medium high heat, fry the garlic in the canola oil until it just starts to turn light golden brown. Turn off the heat and pour through a fine mesh strainer to stop the cooking immediately.

For the risotto:

1 Litre Vegetable or Chicken Stock

2tsp Sea Salt

0.5g Saffron threads

50ml Canola Oil

2 Tbsp Butter

1/2 Cup White Onion, small diced

250g Carnaroli Rice, dried

200ml White Wine

50g Grana Padano cheese, grated

1/4 Cup Butter

100g Roma Tomato

10g Celery Heart Leaves

Sea Salt to Taste

1. In a saucepan, heat the water and sea salt to approximately 50°F, turn off the heat, add the saffron threads and let steep for fifteen minutes.

2. In a separate large high sided frying pan heat the oil and butter together, add the white onion and sauté until it becomes translucent. Now add the rice to the pan, stirring constantly, lightly toast it for approximately three minutes. Deglaze the pan with the white wine and cook until the wine has completely evaporated. Add the saffron stock by eight-ounce ladle at a time, stirring after each edition and allowing the stock to be absorbed before adding another ladle. Repeat this until the rice is tender, turn off the heat and stir in the butter and cheese. Serve in the centre of a pasta bowl and garnish with fresh tomato, celery leaves and the garlic chips.

©AlisonMacNeil