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Give this risotto a go on a cold winter's night.
Put the stock onto the stove with the saffron strand and bring to a simmer.
Always keep it simmering so when you add it to the risotto it doesn’t cool the risotto down and make it gluggy.
Finely chop the onion and sauté until transparent.
Don’t brown the onion otherwise this will impart bitterness.
Add rice, stir to coat and crack. About 2-3 minutes.
Add stock to the rice, half a ladle at a time while continuously stirring, allowing the stock to be absorbed by the rice before adding the next.
If the stock is added to quickly or the risotto is not stirred regularly it will not develop that creamy texture which is famous for.
Add liquid until the rice is cooked. The rice will still be slightly firm to bite (al dente).
Remove from the heat, add Parmesan and extra parsley and serve immediately.
Don’t ever wash the rice, this will just wash away the starch.
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