Risi e Bisi

Peel and finely chop the onion. Put a tablespoonful of butter in a heavy bottomed sauce pan, melt, and then add the onion and soften over a low heat for five minutes or so.

Trim and cut the ham into small squares, add to the onion along with the rice and the peas. Stir all together.

Add chicken stock to the risotto until barely covered and stir whilst barely simmering. Keep adding the stock and stir until the rice is barely cooked which will take 20 to 25 minutes  Picture  .

Meanwhile grind the saffon in a pestle and mortar, and add to the risotto and stir in until it's a uniform colour. Stir in a tablespoonful of butter, add a good measure of fresh parmesan and salt to taste.

Serve the risotto with a little garnish of pea flower (if you are feeling cheffy), and parmesan to serve  Zoom  .