date:Jun 11, 2014
Ingredients
1L (4 cups) salt-reduced chicken stock
1/2 teaspoon saffron threads
1 tablespoon olive oil
40g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
330g (1 1/2 cups) SunRice Arborio Risotto Rice
125ml (1/2 cup) dry white wine
60g (3/4 cup) shredded parmesan
Grated parmesan, to serve
Method
1. Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer
2. Heat oil and half the butter in a large saucepan ove