One of the most modest yet delicious meals I ever ate was a Saffron Risotto as part of a set meal in Sorrento, Italy. That little plate of bight yellow rice was just exquisite. Packed with flavor, just creamy enough and with no song and dance made about how incredible the first mouthful would taste, I’ve been a fan ever since.
Now I feel I don’t make it often enough as when we have it, it’s delicious. I usually serve this risotto with steamed seasonal green veggies or a salad on the side. It’s a fab light summer dinner or easy lunch for friends. It’s also a brilliant dish for kids to make as it’s happy with plenty of fussing and interaction! Mine are always keen to stir a risotto and watch for it needing more water while it’s cooking.
- 1 litre vegetable stock
- 3 tablespoons butter
- 2 shallots, finely chopped
- 300g Arborio risotto rice
- 130ml dry white wine or Prosecco
- Large pinch of saffron, about half a teaspoons worth
- 50g Parmesan, or vegetarian alternative, finely grated
- more Parmesan for garnish
- Step 1 Make up the stock from a stock cube or warm through if you are using ready-made stock.
- Step 2 Add the saffron to the hot stock.
- Step 3 Melt the butter in a large pan then stir in the shallots. Cook on a low heat for around 5mins until they are soft but not browning.
- Step 4 Stir in the rice so it’s well coated in the butter. Cook for around 3mins until the grains are slightly translucent.
- Step 5 Add the wine and stir in, cook on a medium low heat until all the wine is absorbed, this should take a few minutes.
- Step 6 Add ¼ of the stock, stir through and cook on a medium to low heat. When it looks like the stock has almost all been absorbed add another ¼ of the stock. Keep repeating and stirring the rice intermittently so it doesn’t stick.
- Step 7 After around 20 to 25min all the stock should be added (be sure to scrape out any of the saffron from the bottom of your jug or pan) and the grains should be plump and cooked through but with a little bite in the middle.
- Step 8 Remove from the heat and stir in the cheese so it melts.
- Step 9 Serve with a garnish of freshly grated Parmesan.
14 thoughts on “Saffron Risotto”
I’ve just has asparagus risotto for dinner! Haven’t tried it with saffron yet, but definitely have to cook it next week 😀
Asparagus is such a great veggie for a risotto! Hope you like this one too.
This looks so good. And of course it’s Italian!
Gonna give this a go soon 🙂
So true! When has Italian food ever been bad!?!?! Hope this one is a keeper!
My husband and I have wanted to try making risotto ever since we binge watched Hell’s Kitchen and this version sounds amazing! I can’t wait to try it! Thanks for sharing the recipe!
Yum yum yum. What a delicious recipe. I’m so saving this so I can cook over the weekend. Thanks for sharing.!
YUM! That looks so delicious and so simple to make! I can make something new for dinner now! Thanks for sharing!
I have never cooked risotto– it intimidates me. You explained it well — I might just give it a try.
Do try it – it’s so much easier than you expect, just stir from time to time and check it’s got enough water not to catch. Good luck – I’m sure you will ace it!
Risotto is one of my favorite dishes. I’ll have to try your recipe.
Oh, this looks wonderful – I love saffron! I’m adding it to my menu for this weekend when I have guests .
I love risotto and saffron – so this recipe is a perfect mix for me! Saffron is such a little luxury. I feel so luxe when I have it.
I love it’s fragrant but not overwhelming flavour – so unique
definitely a risotto fan- this sounds amazing!