Cook/Prep time: 40min – Serves: 1
Ingredients
For cheesy saffron sauce
10g butter
1 clove chopped garlic
15g chopped onion
200g cooking cream
400g whole milk
10g Parmesan cheese
60g cheddar cheese, shredded
¼ tsp saffron powder
½ tsp white pepper powder
½ tsp sea salt
For the risotto rice
250g Arborio rice
400g water
2 bay leaves
1 ½ tsp sea salt
For the paprika oil
1 tbsp chopped fresh thyme
2 tsp sweet paprika
150g olive oil
For plating
200g cooked risotto rice
200g cheesy saffron sauce
10g Parmesan cheese, grated
1 tbsp paprika oil
1 spring onion, chopped
Method
For cheesy saffron sauce
In a saucepan, melt the butter over medium heat. Add chopped garlic and onion and sauté until golden and fragrant. Stir in the cooking cream, whole milk, sea salt, and white pepper. Bring to a gentle boil. Lower the heat and add Parmesan cheese, cheddar cheese, and saffron powder. Stir continuously until the sauce is smooth and creamy. Let simmer for 5 minutes, then remove from heat.
Cook the risotto rice
In a pot, bring the water to a boil with bay leaves and sea salt. Add Arborio rice and cook on low heat, stirring occasionally, for about 5 minutes until the rice is tender but still firm to the bite. Drain any excess liquid and remove the bay leaves.
Make the paprika oil
Heat olive oil with fresh thyme in a saucepan over low heat for 5 minutes to infuse the oil with thyme flavor. Remove from heat and stir in the sweet paprika. Set aside to cool slightly.
Assemble the plate
In a frying pan, toss the cooked risotto rice with the cheesy saffron sauce, cooking for about 3 minutes to combine and allow the flavors to meld together. Serve the risotto on a plate, then drizzle with paprika oil. Garnish with grated Parmesan cheese and spring onions.
