Mary Miso - Recipes for every day - Cookbooks
1 shallot, chopped
1 garlic clove, chopped
400g risotto rice
2 springs of thyme
1 table spoon olive oil
salt and pepper
100ml white wine
400mg threads of saffron
1,2 liter vegetable stock
100g grated parmesan
2 table spoon butter
zest of 1 lemon
3 springs of thyme, plucked
Roast shallot, garlic, risotto rice and thyme in hot olive oil. Season to taste with salt and pepper. Deglaze with white wine and simmer for a couple of minutes.
Add threads of saffron. Little by little add vegetable stock until rice is soft but with a slight bite.
Add the butter and parmesan and stir. Add half of the lemon zest and thyme and use the other halves to decorate the plates.
