1L chicken or vegetable stock
Pinch of saffron threads
2 tbsp (40ml) extra virgin olive oil
1 red onion, peeled and finely diced
2 eschallots, finely diced
2 spring onions, finely diced, including some of the green stems
1 cup (200g) arborio, vialone nano or carnaroli rice
½ cup (125ml) dry white wine
3/4 cup (60g) grated parmesan cheese
1 tbsp fresh oregano, chopped
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Tamplin
1. Bring stock and saffron to the boil in a medium-sized saucepan or microwave jug and keep hot either by simmering or giving an occasional blast in the microwave.
2. Melt half the butter in a large frying pan over a medium heat. Add the onion, and after 2 minutes add the eschallots and spring onions, cooking for a further 5-7 minutes or until onions are soft but not brown.
3. Add the rice and stir to coat with the onions and oil. Add the wine and stir until it evaporates. Pour in 1 cup (250ml) of hot stock and stir gently until liquid has absorbed. Keep adding the hot stock, ½ cup (125ml) at a time, until it's all absorbed and the rice is firm but tender.
4. Remove from the heat and stir through the cheese and remaining butter. To serve, sprinkle over oregano, freshly ground black pepper and extra parmesan.
Lyndey’s Note: This risotto is delicious as a vegetarian main (when using vegetable stock) but also wonderful beside a grilled veal cutlet, simply dressed with a lemon cheek.