You can never use too much truffle, but that half gram of saffron goes a long way towards making risotto one of the most luxurious of dishes. A pinch of good quality saffron can flavour enough risotto for 10 people, while a heavy-handed use of this spice can imbue a muddy-earth quality, overwhelming all other ingredients.
Good pinch of saffron threads
50ml warm water
30g fresh yeast or 1 sachet dried
200ml warm milk
450g plain flour, sifted
1/2 tsp salt
200g unsalted butter
100g caster sugar
2 eggs, lightly beaten
1/4 tsp nutmeg
100g currants
100g seeded raisins
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