Saffron Risotto

I got this risotto recipe from my hubby but I took the liberty to add ginkgo nuts, steamed asparagus and herb sausages to the risotto. I garnished it with chopped spring onions. I had mine with some “Chilli padi” and it was a very satifying one dish meal! 

Ingredients:

1/2 litre (I pint) chicken stock

40 g (1 oz) butter for the vegetables
2 tbs olive oil
1 medium onion finely diced
1 clove garlic minced
1 stalk celery, chopped
230 g (8 oz) risotto rice
8 oz dry white wine
110 g (4 oz)) Asiago cheese (you can sub with aged parmesan or Romano but Asiago will be consistently more creamy)
40g (1 oz) butter for the rice
1/2 tsp chopped saffron

Directions:
Begin heating the chicken stock in a pan. In a frying pan add 40 g of butter & olive oil and heat on medium flame. When the oil is hot add the diced onion, the garlic, and the celery and fry for two minutes. When the vegetables are soft, and before they begin to brown, add the rice and turn flame up to high. As the rice begins to cook, add the dry wine. Keep stirring until the wine is cooked through the rice.   Turn down heat to medium low. Add ladles of chicken stock, one at a time, allowing each addition to be absorbed while stirring and pressing the rice. The mixture should be taking on the creamy consistency of great risottos. Taste test to determine if cooked and continue working the rice in the pan until smooth and fully cooked. Turn off flame and add the cheese, butter and the saffron continuing to stir until all is incorporated into the rice. Remove from stove top and place lid on the pot.

Serves two generously

Note: an interesting version of this recipe omits 1 tbs of the olive oil and the saffron and adding 1 1/2 tbs of truffle oil

Recommendation: Serve with Chicken, Italian sausages, or veal cutlet and a bottle of chilled Pinot Gris (Grigio).

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