Saffron risotto
1 red onion finely chopped
2 cloves chopped garlic
4-5 cups Meat stock
40g butter
2-3 tsp chopped parsley
½ cup bloomed saffron
Salt
Pepper
Saffron Risotto
Vegetables and garnish
8-10 pcs asparagus
100g mushrooms
4-6 pcs baby corn
1 boiled egg
2 tsp barberry (optional)
Instructions
1- Roast the onions with butter and then add the garlic after a few minutes.
2- Cook until fragrant and then add the risotto rice and fry it for 2-3 minutes on a low heat.
3- Gradually add the bloomed saffron and meat stock to the rice and stir through. Keep stirring until all stock has been absorbed, and rice is rich and creamy.
4- Add parsley, salt and pepper.
5- Roast the mushrooms, asparagus and baby corn with butter and season it with salt and pepper.
6- Put the risotto on a plate and garnish with the roasted vegetables.
