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How to make Artichoke and saffron risotto

Yield = 8
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 7 cups (1.75 litres) Massel vegetable or chicken style liquid stock
  • 1 teaspoon saffron threads
  • 2 tablespoons extra virgin olive oil
  • 50g butter
  • 2 brown onions, finely chopped
  • 2 garlic cloves, crushed
  • 3 cups (660g) arborio rice
  • 1 cup (250ml) dry white wine
  • 6 marinated baby artichokes, halved
  • 1 cup (80g) finely grated parmesan
  • Extra virgin olive oil, to serve

Method

  • Step 1 Combine stock and saffron in a large saucepan over high heat. Bring to a simmer. Reduce heat to low; keep at a gentle simmer.
  • Step 2 Heat oil and butter in a large, shallow saucepan over medium heat until butter melts. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add rice and cook, stirring, for 2 minutes or until rice grains appear glassy and coated in butter mixture.
  • Step 3 Add wine and cook, stirring constantly, for 5 minutes or until all liquid is absorbed. Add stock, one ladleful (1/2 cup) at a time, stirring continuously until all liquid is absorbed before adding more. Cook for 20-25 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat.
  • Step 4 Add artichokes and parmesan and stir to combine. Taste and season with salt and pepper. Spoon among serving bowls. Drizzle with olive oil and serve immediately.