Saffron Risotto Recipe
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
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