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Saffron Risotto

Ingredients for four people:

• 1 tbs oil
• 12 oz Arborio rice
• 1 medium sized onion, finely chopped
• 1 clove of garlic, minced
• 3 ½ fluid oz white wine
• 1 packet of saffron threads (not ground!)
• 1 ¼ pints chicken bouillon
• 4 tsp half-and-half
• 4 oz finely grated cheese (Sbrinz, Appenzeller)

Method:

1. Heat the oil in a skillet
2. Sauté the onions and garlic, stirring often, until soft but not brown.
3. Add the rice, cook briefly until it becomes translucent, stirring all the time.
4. Add the wine and continue stirring as its flavor is absorbed by the rice.
5. Add the bouillon and saffron, stir in well, and cover.
6. Bring to the boil over a medium heat, then turn heat down as low as possible and allow to simmer for about 20 minutes.
   Note: there is no need to stir at this point: if the heat is not too high, the rice will not stick to the pan.
7. Stir in the cream and cheese. (If the Swiss cheeses are not available, Parmesan may be used instead) Season to taste.

Serve immediately with a meat dish and salad