Directions

• Heat up a bigger pan or a casserole dish over medium-high heat. Add a small drizzle of olive oil and the chopped shallots and the celery. Roast for few minutes until the veggies are tender. Then add the rice, stir well and let it “sweat”. You will know when the rice is roasted as it will get shiny on the outside.
• Meanwhile, add the saffron into a smaller bowl or glass and pour over with a small drizzle of olive oil. Thanks to this step the saffron aroma will be stronger in risotto.
• When the rice is shiny pour in the white wine, stir well and cook until it will mostly evaporate. Then add the first 50 to 100ml of the stock. Lower the heat to medium and stir the risotto base constantly. Once the stock will be absorbed by the rice, add more. Repeat this step until you will use up all the stock. – NOTE: when you run out of stock but the rice will be still hard, you can add more if you have or use hot water.
• When the risotto is almost ready but still has some stock or water in, add the previously “marinating” saffron with the olive oil. Cook for 5 minutes and then switch off the heat.
• Add the butter into the middle, sprinkle with a good portion of the Parmesan cheese and cover with a lid. Let it rest for 5 more minutes. NOTE – stir well the risotto before serving.
• Serve warm with some basil leaves and Parmesan on top. Enjoy