Bring the chicken stock to the
boil and let it simmer very slowly.
Dissolve the saffron in 2 tbsp of
hot stock.
Put the butter and oil in a heavy
bottomed saucepan.
Add the onions and Parma ham and
fry until the onions are translucent.
Add the rice and stir until the
all the grains are glistening.
Pour over a ladleful of stock and
stir.
The risotto will take about 25
minutes to cook.
As the rice absorbs the liquid,
add more stock, stirring every few minutes.
After 15 minutes add the saffron.
Test the rice to see if it is
ready after 20 minutes.
It should not be too soft, just a
little firm or al dente.
Remove from the heat and mix in
the pepper and cheese.
Serve with extra cheese, if liked
for guests to add themselves.
Serves 6
A classic risotto which can be served alone as a starter or to accompany a main dish (the best known being
Osso Bucco). Use a strong home made chicken stock as that is the main flavoring along with the saffron. If available, use the plump Italian
arborio rice which is ideally suited to risotto.