Saffron risotto
Method
Bring the water to the boil in a pan and add the stock cube.
In another pan, heat the olive oil over a medium heat.
Add the rice and sauté it lightly.
Deglaze with white wine.
Add enough stock from the other pan to cover the rice.
Leave it to cook until all the liquid is absorbed and add a little salt and pepper.
Keep adding stock in small amounts until the rice is tender.
When the rice is cooked, add the saffron and stir well.
Add the Parmesan, stir, and add a tablespoon of butter if you want a creamier risotto.
Take it off the heat and serve with Parmesan sprinkled on top.