This is a simple main dish you can prepare whilst your guests are milling around with a glass of chilled white wine. The trick with Risotto is making sure you always stir - so stay glued to the hob - and with this recipe it's good to add lots of parmesan cheese as the more you put in, the more decadently delicious it is......
1 tsp saffron strands (not expensive - you only need a little)
2 tbsp butter
1 large onion, finely chopped
275g/1.5 cups risotto rice
150ml/two-thirds cup dry white wine
1 litre/4 cups hot chicken or vegetable stock
Put the saffron in a small bowl with 2 tbsp boiling water and leave. Melt the butter in a heavy-based saucepan and gently fry the onions for 5 mins - these must not brown. Stir in the rice and cook for 2/3 mins until they become translucent. Add wine and saffron mixture and cook for several mins til wine is absorbed. Add 600ml/2.5cups of stock and simmer til absorbed. Gradually add more stock, bit by bit, until the rice is tender. Season and fold in as much parmesan cheese as you like.
Serve with plain crisp green salad with lemon juice and olive oil.