Saffron risotto

• chicken stock↗1.2 litres/2 pints litres
• butter↗2 tbsp tbsp
• olive oil↗1 tbsp tbsp
• onion↗1

  very finely chopped

• arborio risotto rice↗350g g
• Fino sherry↗125ml ml

  or dry white wine

• saffron↗½ tsp tsp
• parmesan↗50g g

  or vegetarian alternative, grated

• egg yolk↗1
• rocket↗

  salad, to serve (optional)

Step-by-step instructions

1. 1

   Heat the stock in a pan over a very low heat – have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.

2. 2

   Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.