- 1 small onion, finely chopped
- 2 t olive oil
- 400 g riso carnaroli or aborio rice
- 3 litres hot home-made meat stock
- 2 t zafferano (saffron) powder or 1 t saffron strands
- sea salt, to taste
- 1 T butter
- 60 g parmesan, grated
In a large, deep saucepan over a medium to low heat, fry the onion in the heated olive oil until transparent.
Add the rice and stir to coat well. Add the hot stock, one ladle at a time, allowing the liquid to be absorbed after each addition and stirring frequently.
Continue in this way until the rice is tender and falls off a spoon heavily – this should take approximately 20 minutes.
Add the saffron and season with salt. If desired, stir in a large tablespoon of butter, then serve scattered with a generous handful of Parmesan.
Cook’s note: The risotto is best served all’onda (soft, not dry) as it continues to cook after being removed from the heat.
Garnish with edible gold leaf if required. Ensure it is edible, 22-carat gold leaf, available at The Deckle Edge (021 448-6800) in Cape Town.
Read more about Simonetta Dalla Cia, plus the behind-the-scenes video, of the shoot for this recipe