What you'll need

  • Carnaroli or Arborio rice
  • Pepper, oil, salt
  • Onion
  • Saffron
  • (optional) sour berries
  • Butter
  • Beef or chicken stock

What you'll do

Bring some water to the boil and take around 50ml out. Mix with 15-20 saffron pistils in a pestel (if you have it - if not just crunch the pistils using the bottom of a cup).

Throw in a stock cube in the remaining water (do not mix with saffron water). Dice an onion in super fine pieces, sweat it for 2-3 minutes together with some oil in a pan, then add in the rice and toast it. After a minute or so deglaze with some of the stock. Continue adding stock as well as half of the saffron water for around 15 minutes. Add in the rest of the saffron water and cook for 2 more minutes. Finally, add in some butter, grated parmesan, the optional sour berries, and let rest ('mantecare').

After 2 minutes of 'mantecare', serve!

What you'll get