Saffron risotto

Directions

1. Heat the oil in a frying pan, add the onion and garlic and fry, stirring often, for about 4 minutes, or until soft and tender but not coloured.

2. Add the rice and stir to coat in the oil then cook briefly, stirring constantly, until translucent.

3. Add the wine and cook, stirring constantly, until all the liquid has been absorbed.

4. Add the chicken stock and saffron, stirring well to combine.

5. Bring the mixture to a boil over medium heat then reduce the heat as low as possible. Simmer gently for about 20 minutes, or until the rice is tender and the stock is creamy.

6. Stir in the cream and cheese, allow to heat through and serve immediately.

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