This risotto makes a change from potatoes. It is also a fabulous accompaniement to the Spicy Lemon Asian Pork recipe (pictured here, see recipe on my website).

Ingredients

• 6-8 saffron threads
• 1 cup dry white wine
• 75 grams butter
• 2 large onions, peeled and finely chopped
• 2 garlic cloves, peeled and diced
• 2 tblsp minced fresh ginger
• 2 cups aborio rice
• about 3½ - 4 cups chicken stock
• 2 tblsp grated fresh parmesan cheese (optional)
• salt and pepper

Method

1. Put the saffron and wine in a saucepan and bring to the boil. Allow the saffron to infuse in the wine for 15 minutes to give a deep yellow colour.
2. Heat the butter in a large saucepan and cook the onions, garlic and ginger over a low heat until they are softened but not coloured. Add the rice and toss over the heat until it begins to become a white colour.
3. Add the wine and stir until all the liquid has been absorbed. Begin slowly to add the stock about a half cup at a time, stirring frequently to ensure a creamy-textured risotto. It will take about 30 minutes.
4. Once you have a creamy texture and the rice is cooked but not overcooked to a mush, stir in the parmesan cheese. Season well with salt and pepper and add a little extra knob of butter if wished. I usually stir in about another 25 grams.