Beef & Saffron Risotto
Pinch of Argyle Australian Saffron (approx 6-8 threads)
20gms unsalted butter
1 Tablespoon olive oil
1 Garlic clove, minced
1 Small brown onion, finely chopped
300g beef mince
2 cups arborio rice
1/2 cup dry white wine
3 cups chicken stock
1 400g diced tomaties
4 basil leaves, chopped
1/2 cup freshly grated parmasen cheese
Freshly ground pepper
Add the saffron to warmed chicken stock to begin steeping for at least 60 minutes.
In a heavy saucepan, melt the butter with the oil on a medium heat & add the garlic & onion and cook for a few minutes until the onion is just translucent, stirring gently.
Add the mince, stirring until browned
Add the Aborio rice & stir thoroughly. Let cook gently for 1 minute, stirring a few times to prevent sticking
Add in the white wine, stir & let evaporate for approximately 1 minute
Add the tinned tomatoes, basil, & 1 cup of the chicken & saffron stock, & bring to a gentle simmer.
Stir regularly as the stock is absorbed, then add in another ½ cup of stock and continue to simmer & stir.
Start to taste a small amount as all the stock is absorbed (after around 12 minutes) to check when the rice is just done. If required add in more stock & continue to stir.
Once done, remove from heat and mix through parmigiano cheese.
Let sit, covered for 10 minutes, then serve with cracked pepper