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RECIPE ALERT: Easy Saffron Risotto

saffron risotto

  • 5 cups stock

  • 1pinch saffron (1 sachet)

  • 6 tablespoons butter

  • 1onion, finely chopped

  • 1 1⁄2cups arborio rice (if you can find it, carnaroli makes the *best* risotto)

  • 1cup grated parmesan cheese (not the stuff from the can!)

  • salt and pepper, to taste

  1. Bring the stock to a boil, then reduce to a low simmer.

  2. Ladle a little stock into a small bowl.

  3. Add the saffron threads or powder and leave to infuse.

  4. Melt 4 tbsp of the butter in a large saucepan until foaming.

  5. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.

  6. Add the rice.

  7. Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.

  8. Stir over low heat until the stock is absorbed.

  9. Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.

  10. After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.

  11. Gently stir in about two-thirds of the parmesan and the rest of the butter.

  12. Heat through until the butter has melted, then taste for seasoning.

  13. Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.

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