RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 400gm Coles Arborio Rice
• 5 Litres Massel Vegetable Liquid Stock
• 2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil, plus extra
• ½ cup dry white wine
• 1 brown onion, finely grated
• 2 cloves garlic, finely grated
• 1gm saffron threads
• 50gm unsalted butter
• 125gm parmesan, finely grated

METHOD:

• Place a heavy based pan over a medium heat and warm the oil. Add the onion and garlic, stirring continuously to avoid colouring, approximately 5-7 minutes.
• Add the saffron threads and stir through for 1-2 minutes. Add the rice to the pan and stir to coat the rice in the oil and onion mixture, approximately 2 minutes.
• Deglaze the pan with white wine and allow to simmer, stirring until alcohol has evaporated and the liquid has been mostly absorbed by the rice.
• Gradually add in the stock, one ladle at a time and allow the rice to absorb the liquid after each addition, stir through often. Repeat this process until all the stock has been used. Cook the rice for a further 5 minutes, or until it reaches a creamy consistency and the rice is cooked through. Add a little more water if further cooking is required.
• Before serving, add the butter and half of the parmesan cheese, stir through to combine well. Taste and adjust seasoning if required. Divide amongst 4 plates and garnish with extra parmesan cheese and a drizzle of olive oil.