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Saffron Risotto

Ingredients

• 1 ½ cups arborio rice
• 2 shallots finely chopped
• 1 tbsp olive oil
• ½ cup white wine
• 3 ¼ cups chicken stock

• 2 tbsp parmesean cheese, freshly grated
• 1 tsp saffron
• salt and pepper

• peas and roasted, sliced chicken thighs

Directions

1. Keep the chicken stock warm in a saucepan and get a ladle ready
2. Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Saute the shallots until translucent but not browned. Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock. Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process. When you only have only 2 ladlefuls of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in colour. Season with a generous pinch of salt and add the parmesan. stir in cooked peas and top with sliced chicken. Taste for seasoning then serve