Ingredients

Steps

• Boil the stock in a pan on the hob.
• Melt the butter in a separate casserole pan.
• Cook the chopped onion slowly in the butter.
• Stir in the rice until it is fully coated in butter.
• Add the white wine and stir until completely reduced.
• Gradually add the hot stock and saffron using a ladle while stirring.
• Cook the rice for 15 to 17 minutes until tender yet firm.
• Remove the pan from the heat and let it rest for 1 minute.
• Stir the cold butter and parmesan into the risotto.
• Season to taste and transfer to a serving bowl.
• Slice leeks into 2.5cm strips, brush with oil, and griddle for 3 minutes.