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Export 7 ingredients for grocery delivery
Step 1
Keep the chicken stock warm in a saucepan and get a ladle ready
Step 2
Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Saute the shallots until translucent but not browned.
Step 3
Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.
Step 4
Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.
Step 5
When you only have only 2 ladlefuls of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in colour. Season with a generous pinch of salt and add the parmesan. Taste for seasoning then serve.
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