Start this recipe by frying the onion and garlic in a deep pan with the oil and for 4 minutes till soft. Add in the rice and cook for 2 minutes to coat in the oil and butter and becomes translucent around the edges. Splash in the wine to evaporate, followed by the saffron strands and then add in the hot stock a ladleful at a time until the risotto is cooked through. Stir in the butter and cheese, mix through and serve immediately.

Serves 2

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