A simple and delicate saffron risotto that suits everybody in the family. Parmesan lollipops to go with it. Kids have fun eating them! Buonissimo!
Put the saffron threads in a small amount of water, leave them in a jar for a couple of hours.
Pour the stock into a pan with a litre of water and heat on the hob to boiling point.
Brown some onion finely cut in a pan with some olive oil. Then put the bacon cut in small pieces and cook for few minutes.
Add the rice cook like this for 3/4 minute stirring.
Stirring continuously, put the stock and reduce completely. Put the parsley. Add the saffron threads and the water in it.
The rice should take between 15-17 minutes to cook. The rice is done when it is tender but firm to the bite in the centre. If it is not tender add more stock, it should never be cooked solid.
Serve with parmesan lollipops find instructions under recipes. And some grated parmesan.
Arborio rice adds creaminess, while Carnaroli has a more distinct texture.
