Add rice and saffron; cook, stirring constantly, until rice is toasted, about 1 minute. Add wine; cook, stirring often, until almost absorbed, 30 seconds to 1 minute. Reduce heat to medium.

In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick ...

Perhaps upsettingly, Soho restaurant 40 Dean Street is serving a strawberries and cream risotto to celebrate the Wimbledon ...

Cook for 30 minutes, or until the rice is almost tender and has absorbed all the liquid in the pan. 6. Lift up the foil, scatter the peas over the paella, and recover with the foil.