Ingredients

• 1 L chicken/ vegetable stock
• 1/2 tsp saffron threads
• 1 tbsp hot water
• 60 g butter
• 2 tbsp virgin olive oil
• 1 onion, finely shopped
• 250g arborio rice
• grated parmesan, to serve

Directions

1. Warm stock in a pot and keep over a low constant heat.

2. Place saffron threads in a small bowl and add hot water- set aside.

3. Heat butter and oil in a heavy based pan until butter is foaming. Add onion and stir for 2-3 minutes or until onion is soft. Add rice and stir for 1 minute, then stir in saffron and liquid.

4. Add 1/3 c hot stock, stir for 1-2 minutes until the rice has absorbed most of the stock. Continue adding stock 1/3 c at a time until the rice is tender and creamy.

5. Serve with cheese.

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