Cardamom & Saffron Risotto

Good on its own, or with the Supreme of Pheasant recipe

cardamom and saffron risotto
4-5 scallions, finely chopped
few strands saffron (optional – if you only have turmeric, don’t use)
240g arborio superfino, carnaroli or vialone nano rice
1 cup light stock
Boiling water
1 tspn olive oil + a walnut-sized knob of butter for frying
1 cup warm milk
1 tsp sugar
6-8 green cardamom pods
Pinch of saffron
Cinnamon stick
Serves 6
Infuse the saffron, cardamom pods and sugar in the warm milk. Heat the oil and butter in a large saucepan until the butter foams. Lightly fry the scallions. Before the scallions change colour, add the rice and fry for 2 minutes, over a low heat, stirring constantly. Add the stock. Turn the heat up a little higher and stir till it’s absorbed. Add the milk and the cinnaomon stick.
Flood the rice with boiling water and turn up the heat, keep stirring, adding more water if necessary until the water is absorbed and the risotto creamy and cooked through. As with all risotti don’t be tempted to leave the stove, answer the phone or whatever. Absolute perfection just requires 100% concentration for about 20 mins!!!

If serving with the pheasant: Place a suprème on a large plate. Add a portion of risotto (remove cinnamon stick before serving), either loose or moulded in a ramekin or dariole. Add a swirl of sauce and garnish with the berries.