Saffron and Caviar Risotto

Ingredients (serves 4-6)

-80 grams butter
-2 shallots, chopped
-1 cup leek, finely chopped
-450 grams risotto rice
-1 litre hot vegetable stock
-½ tbsp. saffron threads
-150 ml dry vermouth
-50 grams caviar
-1-2 tbsp. Parmesan cheese
-Pepper
-Juice and zest of a lime
-2 tbsp. finely chopped chives

Directions

In a pan, heat the butter, and add the shallots and leek, cooking gently for 7 or 8 minutes, stirring occasionally. Add in the rice, making sure to coat it with the juices in the pan. Add half of the dry vermouth, then bring to a simmer and cook until all the liquid is absorbed. Add enough stock to cover the rice and gently simmer until all liquid is absorbed again. Continue to add stock, a little at a time, for 15 mins. Half way through, add the saffron threads, juice and zest of the lime, and the remaining vermouth. Just before the final ladleful of stock, add the cheese. Remove from the heat, add the caviar, and pepper, and half of the chives. Cover the pan with the lid, off the heat, for a few minutes. Serve with the remaining chives.