For 4 persons
1 litre chicken stock
350 gram risotto rice
2 tablespoons olive oil
75 gram butter
100 ml white wine
80 gram grated Parmesan cheese
A pinch of freshly ground pepper
1- Heat stock and stir in saffron threads
2- Heat oil with 50 g butter in a frying pan.
3- Add shallots and sauté over medium heat until translucent
4- Add risotto rice and fry briefly
5- Deglaze with white wine. Stir continuously until risotto has fully absorbed wine.
6- Add one-third of the stock to the pot and stir until fully absorbed. Repeat this process twice with the remaining beef stock.
7- Cook, stirring constantly, until risotto is creamy but rice is still al dente (20 min-25min)
8- Stir in grated Parmesan cheese to taste. Season risotto with salt and pepper. Garnish with some more Parmesan cheese
9- Serve risotto in four deep plates and let the remaining butter melt on top
You can buy Afghan's purest saffron in our shop.