Ingredients
• 1.5L chicken stock
• Pinch saffron threads (see Cook’s tip, above)
• 2 Tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 75g flat pancetta, very finely diced
• 2 cups arborio rice
• 150ml dry white wine
• 50g butter, chopped
• 25g parmesan, finely grated, plus extra, shaved, to serve
• Sea-salt flakes and freshly ground black pepper, to season
• Basil leaves, to serve
Method
-
Put stock in a medium saucepan and bring to a simmer over a medium heat. Remove from heat and cover with foil to keep warm.
-
Meanwhile, put saffron and 1 Tbsp warm water in a small bowl. Set aside. Heat oil in a large heavy-based saucepan over a medium heat. Add onion, garlic and pancetta, cooking for 4 minutes or until onion is soft. Add rice and cook, stirring, for 2 minutes or until rice begins to turn translucent. Add wine and saffron mixture. Cook, stirring, until liquid is absorbed.
-
Add ½ cup of the stock and cook, stirring constantly, with a flat-bottomed wooden spoon until liquid is absorbed. Repeat with remaining stock, only adding more once previous addition is absorbed. (Takes about 20 minutes.)
-
Remove pan from heat and stir in butter and parmesan. Season. Garnish with basil and extra parmesan and serve immediately.