Saffron Risotto with Greens and Burrata
For the risotto:
1 tbsp olive oil
400g risotto rice
200ml white wine
1l chicken stock
1 large pinch of saffron
For the vegetable topping:
100g French beans
100g broad beans, podded + peeled
A grating of lemon zest
Serves 4 – Prep: 45 mins – Easy
Peel and finely chop the onion. Heat 30g of butter and 1 tbsp of olive oil in a saucepan. Add the chopped onions with a pinch of salt and fry for about 5 minutes until soft.
Meanwhile, put the saffron strands into a little bowl. Crush with the back of a spoon and pour 50ml boiling water over it. Leave to steep.
Add the rice to the onion and fry for another minute while stirring. Deglaze with the white wine.
Once the risotto rice has absorbed all the wine, add the saffron and its water to the rice, then gradually add the stock to the rice – a ladle at a time, stirring between each addition and only adding more liquid once all the liquid has been absorbed. This will take approximately 20 minutes.
Meanwhile, cut the French beans into bite-sized pieces. Bring a saucepan with salted water to the boil and cook the French beans and mange tout for 5 minutes. After 5 minutes, add the broad beans and cook for another 2 minutes. Drain and put back in the saucepan. Add a glug of olive oil and salt and pepper, and top with a lid until serving.
Once the risotto is done, add the parmesan, 20g butter and pepper and stir through.
Put a bit of risotto rice onto each plate, top with beans, then tear a bit of burrata over the beans and grate a bit of lemon zest over it. Top with ruccola and serve immediately.
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