Step 1

Put the saffron in a small bowl and add the ice cubes. Let them melt and bloom together.

Step 2

Heat up the stock, either in the microwave or on the stove over a gentle heat. Once warm, keep to one side.

Step 3

Heat the oil in a pan on the stove over medium heat. Add the onion to the oil, frying gently until the onion has sweated down.

Step 4

Add the rice and stir well until the grains are coated, 3-4 minutes.

Step 5

Once you hear the rice start sizzling, add the bloomed saffron and mix until the liquid has been absorbed.

Step 6

Once the liquid has absorbed, add the stock ladle by ladle, waiting for each to be absorbed before adding the next. By the time that the liquid has been used up, the rice should be soft but al dente, and unctuous.

Step 7

If using vegetarian stock, add a knob of butter, (extra-virgin olive oil if using chicken stock), cover and leave to rest, off the heat, for 5 minutes to marry together.

Step 8

Serve with grated parmesan (optional).