Herb Risotto

Ingredients

 * 1 shallot
 * 3 tbsp butter
 * 1 cup Italian medium-grain rice
 * 3 cups chicken stock (approximately)
 * 1 pinch saffron
 * 1 bay leaf
 * 12 leaves sage
 * 12 sprigs thyme
 * 12 leaves tarragon
 * 12 leaves marjoram
 * sea salt and black pepper

Directions

 * 1) Peel and chop the shallot.
 * 2) Melt the butter in a heavy saucepan and cook the shallot until soft.
 * 3) Wash and thoroughly drain the rice and add to the pan.
 * 4) Stir around until coated with fat, then pour on 1¾ cups of heated stock.
 * 5) Cover the pan and simmer gently until almost all the liquid is absorbed.
 * 6) Add the saffron, crushed bay leaf and the finely chopped herbs to ¾ cup of the stock and pour it into the rice.
 * 7) Cover again, and cook gently until the stock is absorbed.
 * 8) If the rice is tender, season with salt and pepper and serve, otherwise, add the remaining stock and continue to simmer until cooked.