A simple and elegant recipe, that depends on the quality of the stock, the wine and the saffron threads.
I made it for the first time for a shared meal tonight. I enjoyed using the Meat Paste (from My Way of Cooking app, or if you have the book but not app, it's in the notes section on the Chicken Stock Concentrate page) as a change from th Vege Stock Concentrate.
It was also interesting using this recipe rather than the well-known EDC one, as there were very slight differences in cooking steps, to keep me awake.
The flavour was strong and with grated parmesan sprinkled on top rather than stirred through there was sufficient contrast of flavour and texture to give a balance that I found pleasing.
The Risotto with Saffron is pictured (front, centre) in the photograph below:
