Ingredients

Method

1. Heat the stock over low heat adds the saffron and season with salt and pepper.
2. Heat 60 ml in a pan add the and add the onion, stir it for 6 - 8 minutes till it translucent
3. Add the rice into it mix it for 1 minute till it gives toasted aroma
4. Add the hot 500 ml (1/3) Chicken stock to it, cook it by stirring constantly, until the rice has observed the stock.
5. Again add the hot 500 ml (1/3) Chicken stock to it, cook it by stirring constantly, until the rice has observed the stock.
6. Again add the hot 500 ml (1/3) Chicken stock to it, cook it by stirring constantly, until the rice has observed the stock. Means three it has be repeated. The dish should be of creamy texture.
7. Stir in butter, cheese and remaining oil.
8. Adjust the seasoning with salt and pepper and serve