Method

• 1.
  Place the vegetable or chicken stock in a small saucepan and keep at a low simmer.
• 2.
  Meanwhile, heat the olive oil and half the butter in a large, wide, non-stick pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the saffron and stir until it begins to release its colour. Add the rice and stir for 1 minute to coat the grains in the butter. Pour in the wine and cook for 2 minutes or until the liquid is absorbed.
• 3.
  Add a ladleful of stock to the rice and stir continuously until absorbed. Continue adding the stock, 1 ladleful at a time, stirring frequently and making sure the stock is absorbed before adding the next ladleful, until the rice is al dente. This will take about 20 minutes. (You might not need all the stock). Stir in the remaining butter, cover and set aside for 2 minutes.
• 4.
  To serve, stir in grated parmesan, chopped parsley and season to taste with sea salt and black pepper. Divide risotto among bowls or plates, top with extra grated parmesan and serve immediately.