Risotto Royale with Saffron and Parmesan Foam

Ingredients

• 1 cups Arborio rice
• 4 cups chicken stock, warmed
• 1 cup dry white wine
• 1 pinch saffron threads, soaked in 2 tbsp warm water
• 1 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• to taste salt and freshly ground black pepper

• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp soy lecithin

Method

1. 01
   In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
2. 02
   Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is slightly toasted.
3. 03
   Pour in the white wine and cook until it is mostly absorbed by the rice.
4. 04
   Gradually add the warmed chicken stock, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more stock.
5. 05
   After about 15 minutes of cooking, add the saffron along with its soaking liquid to the rice. Continue to cook until the rice is creamy and al dente.
6. 06
   Stir in the butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Remove from heat and cover to keep warm.
7. 07
   For the Parmesan foam, heat the heavy cream in a small saucepan over low heat. Add the grated Parmesan and stir until melted and smooth.
8. 08
   Stir in the soy lecithin and use an immersion blender to create a light foam.
9. 09
   To serve, plate the risotto and top with a generous spoonful of Parmesan foam. Garnish with additional Parmesan shavings if desired.