Ferran Adrià is arguably the best chef in the world. His book, The Family Meal, is a collection of recipes that he and his staff would make and eat together before the start of each grueling shift at his legendary restaurant, elBulli. One of our Yuppiechef founders, Shane Dryden, bought this book on a trip to New York and it has quickly become one of his favourites. Read on to find out why and for a recipe for saffron risotto.

There are so many impressive parts to this book but, to boil it down, here are the four aspects we love the most.

One: the recipes are illustrated step-by-little-step so no cooking experience is required. Two: each recipe is scaleable with ingredients listed for 2, 6, 20 or 75 people, handy. Three: the book is split into 31, three-course meals (that’s a lot of cooking). Four: the meals are designed for the home cook using everyday, inexpensive ingredients but techniques of the elbulli legend.

Here’s Shane cooking Adrià’s risotto. We all feasted on it in the Yuppiechef Test Kitchen and it’s good, people.

Ingredients (for 6 people)
1.8 litres chicken stock
2 pinches saffron strands
50 ml olive oil
2 tsp onion, finely chopped
4 Tbsp white wine
540g risotto rice
6 medium white mushrooms
1 Tbsp butter
100g Parmesan cheese, finely grated
2 tsp lemon juice

Method: 
1. Pour the stock into a saucepan. Cover with a lid and bring to a simmer.

2. Wrap the saffron threads in aluminum foil. Toast in a frying pan for 1 minute over a medium heat, taking care not to let it burn. Cool.

3. Heat the oil in a large pan over a medium heat. Add the onion and fry for about 5 minutes until softened but not browned.

4. Pour in the white wine and scrape up any sediment from the bottom of the pan.

5. When most of the wine has boiled away, add the rice and stir for 3 minutes.

6. Add a ladle of hot stock. Stir the rice frequently for 2-3 minutes to prevent sticking.

7. Pour in the remaining stock. Chop the toasted saffron and sprinkle into the pan. Cook the rice for 16 more minutes stirring frequently.

8. Meanwhile, quickly wash and drain the mushrooms. Dry with kitchen paper, then finely slice using a mandolin or sharp knife.

9. When the rice has absorbed most of the liquid and is just firm to the bite, add the butter.

10. Add the Parmesan cheese. Stir well until the rice becomes creamy. Season with salt, pepper and lemon juice. Spoon the risotto onto serving plates.

11. Scatter the mushroom slices over the risotto. The heat from the rice will lightly ‘cook’ the mushrooms.

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