Smoked paprika risotto with saffron aioli

aioli:

Whisk together egg yolks and vinegar, garlic and oil while whisking continuously until the mix is pale and thick

Mix in saffron, salt, pepper and sugar

Add the lemon juice and set aside for a few minutes to allow to infuse

Risotto:

melt the butter and oil together and saute the onion and garlic for a few minutes

add rice and saute over low to medium heat until rice begins to brown, about 3-4min

add the wine and simmer until it has all been absorbed into rice

add 125ml of stock and simmer until absorbed, then add another and continue till there is only one cup left

rice should be firm and not mushy at all

if it has not yet reached this point, add more stock and continue testing after each addition of stock

add remainder of ingredients, stir to melt the Parmesan and combine well

Serve immediately with your selection of grilled seafood, quails and aioli arranged on top of risotto