SAFFRON RISOTTO

Ingredients:

Saffron Risotto

3 TBS EVOO
½ cup shallots, minced
2 cloves garlic, minced
1 cup risotto
½ cup dry white wine
¼ tsp saffron threads
1 cup tomato paste
5 cups (approximately) neutral stock, hot
1 tsp sea salt
½ tsp ground pepper
1 tsp ground coriander
1  lemon, zested
3 TBS parsley, chopped
1 cup creme fraiche
¼ cup chives, minced

Method:

Place oil in large sauce pan on moderate heat; add onions, garlic and rice. Cook till vegetables are aromatic and rice becomes slightly translucent; add wine, saffron and tomato paste; cook until it is almost absorbed; add the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup. When most of the stock has been added add the salt, pepper, coriander and zest to the risotto with the remaining stock, stirring throughout; fold in parsley and adjust seasonings. Serve with garnish of creme  fraiche and chives.