Saffron Risotto Recipe with Honteri

Risotto Base

• 150g onion
• 50g butter
• 500g risotto rice
• 0.25g saffron
• 15g salt
• 125g Mizkan Honteri
• 1.5kg chicken stock

Risotto Assembly

• 200g risotto base
• 200g water
• 20g parmesan
• 10g butter

Risotto Base

1. Dice the onion and sweat in the butter for 5 minutes on a medium heat in a large pan.
2. Add the rice, saffron and salt and fold them through the onions.
3. Add the Honteri and begin to stir the rice.
4. Keeping the rice on the move, add a ladle of chicken stock.
5. Cook until the rice has soaked up all the stock.
6. Repeat this until all the stock has been used up.
7. Put rice onto a flat tray and spread it out so it cools quickly.

Risotto Assembly

1. Cook the risotto on a medium heat with the water whilst continually stirring.
2. After 3 minutes, take the pan off the heat and fold through the parmesan and butter.
3. Leave to rest in the pan for one minute.
4. Stir the rice and serve.
5. Garnish with micro herbs, saffron and black pepper.