Ingredients:
20gms unsalted butter
1 Tablespoon olive oil
1 Garlic clove, minced
1 Small brown onion, finely chopped
1 ½ - 2 cups arborio rice
4 cups chicken stock
Pinch of Argyle Australian Saffron (approx 7-10 threads)
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper
Method
Warm the chicken stock just slightly (this can be done in the microwave for approximately 45 seconds), and add the Argyle Australian Saffron threads to begin steeping.
In a good saucepan, melt the butter with the oil on a medium heat
Add the garlic and onion and cook for a few minutes until the onion is just translucent, stirring gently.
Add the Aborio rice and stir thoroughly so the oil, butter and garlic coats the grains.
Let cook gently for 1 minute, stirring a few times to prevent sticking
Add in the white wine and let evaporate for approximately 1 minute
Pour in 1 cup of the chicken and saffron stock, and bring to a gentle simmer. Stir regularly.
As the stock is absorbed add in another ½ cup of chicken and saffron stock and continue to simmer and stir. Start to taste a small amount as all the stock is absorbed (after around 15 minutes) to check when the rice is just done. If required add in more stock and continue to stir.
Once done, remove from heat and mix with parmigiano cheese. Let sit, covered for 10 minutes
Serve with Pepper, chopped parsley (and a squeeze of lemon and a roast tomato on top is amazing too!).