Saffron risotto

This is an all-time favourite of Jason’s, adorning every restaurant menu he's worked on. A timeless classic that cannot be rushed and short cut, he’s adapted the technique he learned back in the early 90s under Marco Pierre White at The Canteen, simplifying the process, yet delivering an outstandingly rich and flavoursome bowl of incredible texture. From a nutritional point of view, Parmesan cheese is excellent for gut bacteria, while arborio rice has less carbs and more protein than other rices, while also providing around three times the amount of fibre as long-grain rice. Fibre in food helps with hunger control, and getting more in your diet may lower your risk of heart disease, type 2 diabetes and obesity. Saffron, meanwhile, is the most expensive spice in the world due to the intense labour needed to harvest it. Revered in ancient Greece for its medicinal properties, people would eat saffron to enhance libido, boost mood, and improve memory. Today those ancient rituals are proving to be true with research showing it boast powerful antioxidants such as crocin and crocetin that are thought today to have antidepressant properties as they protect brain cells from inflammation. For this, it’s nicknamed the ‘sunshine spice’.

1. Do NOT rinse the rice
2. Pre-heat the stock
3. Warm the olive oil a heavy bottom pan
4. Add the fine diced shallots and rice
5. Once the rice has turned translucent, add the garlic
6. Add the white wine, white wine vinegar and the saffron, cook until a syrup forms
7. Begin to feed in the stock one ladle at a time
8. Stir constantly and gently, to help release the starches
9. The rice needs to be al dente (to the tooth) firm at which point remove it from the heat
10. Fold in the butter and parmesan and season