Serves 4 people
Note: it is important to use a good quality saffron for this recipe.
Ingredients
- 1.2 litres/2 cups chicken soup
- 2 tbsp butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 350 g rice
- 125 ml sherry or dry white wine
- ½ teaspoon saffron
- 50g parmesan cheese or vegetarian alternative, grated
- 1 egg yolk
- arugula salad for serving (optional)
INSTRUCTIONS
- STEP 1
Heat the soup in a saucepan over very low heat - have a ladle handy. Melt the butter and olive oil in a non-stick frying pan with high sides. Add the onion and a large pinch of salt, then cook, stirring, for 5 minutes until softened and fragrant but not coloured. Insert the rice and cover with oil and butter and cook for a few minutes until it begins to cook. Pour in the wine and cook, stirring, until it is absorbed. Add the saffron and start adding the broth, spoonful by spoonful, stirring continuously. Add more soup as it absorbs. After 25-30 minutes, all the stock should be absorbed and the rice should be creamy and al dente.
- STEP 2
Add the Parmesan cheese and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery arugula salad, if desired.
