main · Cooking course

Serves 1

Ingredients

• Arborio rice — 400 g
• Chicken stock — 1.5 L
• Parmesan — 50 g
• Onion — 200 g, finely chopped
• Leek — 100 g, finely chopped
• Garlic — 2 cloves
• Saffron — 1 g
• Butter — 120 g
• Extra-virgin olive oil — 50 ml
• Dry white wine — 200 ml
• Cream — 200 ml
• Parsley — 20 g
• Salt — to taste
• Black pepper — to taste

Instructions

Throughout cooking, the liquid is always reducing.

1. Put a sauté pan on the heat, pour oil, add half the butter. Low heat. Once the butter melts, add the finely chopped onion and leek, plus the finely chopped garlic. Cook on low until the onion is soft.
2. Add the rice to the pan and toast it lightly in the onion mix, just a little. Add the white wine; stir until it’s absorbed/evaporated.
3. Add chicken stock a little at a time — 2–3 sauce ladles or 1 regular ladle. The rice should always be more than the liquid, never floating in stock. Keep going for 30–45 minutes until the stock runs out. The rice should be slightly overcooked. Salt, pepper, stir.
4. Add saffron, stir. Taste for salt/pepper. Add the cream right at the end, when the risotto is 5/6 done — whisk it in. Then whisk in the butter and parmesan in the same way, thoroughly.

Serving

1. Optionally add finely chopped parsley for colour.
2. Spoon into the centre of the plate.
3. Optionally scatter finely chopped tomato — concasse, for example.