Saffron Risotto

Saffron Risotto is a simple recipe that takes time and care. It’s worth the wait. There are only 6 main ingredients in this recipe yet they combine and amplify the other ingredients so well. This dish will always impress your friends and family every time for all the right reasons. I serve Saffron Risotto with Asparagus Salad – Asparagi in Insalata or Braised Peas with Prosciutto. Both of these go so well with the risotto.

Saffron Risotto is a luxurious Italian dish that transforms simple ingredients into a decadent and comforting meal. The key to this classic risotto lies in its rich, creamy texture and the delicate, golden hue imparted by saffron. Saffron is still one of the world’s most precious spices.

The foundation of Saffron Risotto is arborio rice, a short-grain rice known for its high starch content. This is essential for creating the dish’s characteristic creaminess. When cooked slowly, arborio rice releases starch, resulting in a velvety, slightly chewy consistency. This rice perfectly absorbs the flavours of the other ingredients.

A good Saffron Risotto begins with gently sautéing finely chopped onion in butter. The onion adds a subtle sweetness and depth of flavour that complements the other ingredients without overpowering them. Once the onion becomes translucent, the arborio rice is added and toasted lightly. This helps to enhance its nutty flavour and ensures that it cooks evenly.

The next step is deglazing the pan with white wine, which adds a bright acidity that balances the richness of the butter and cheese. As the wine reduces, it melds with the rice, creating a flavourful base that will be further enriched by the addition of chicken stock. The stock is added gradually, one ladle at a time, allowing the rice to absorb the liquid slowly, releasing its starch and developing that coveted creamy texture.

Saffron, the star ingredient, is steeped in a small amount of warm stock before being added to the risotto. This process allows the saffron to release its distinctive colour and aroma, infusing the dish with a subtle floral note and a beautiful golden hue.

The risotto is finished with a generous handful of grated parmesan cheese, which adds a savoury, umami depth that enhances the overall flavour. Seasoned with salt and pepper to taste, the result is a perfectly balanced dish that is both indulgent and comforting.

Ideal for a special dinner or a cosy night in, Saffron Risotto showcases the elegance of simple ingredients transformed through careful, attentive cooking into a sumptuous and memorable meal.

Saffron Risotto

So few recipe produce such a vibrant colour and flavour is amazing. Impresses every time.

4.77 from 64 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Alcohol, Cheese, Parmesan

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 538kcal

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Ingredients

 

MetricImperial

• 1250 ml chicken stock or vegetable
• 1/2 tsp saffron
• 3 tbsp olive oil
• 1 medium onion chopped
• 375 ml arborio rice
• 125 ml dry white wine
• 2 tbsp unsalted butter
• 2 tbsp Parmesan grated
• ground pepper to taste
• salt to taste

Instructions

• Combine the chicken stock and saffron in a saucepan over moderate heat and bring to a simmer.
  1250 ml chicken stock, 1/2 tsp saffron
• Heat the olive oil in a separate pot over moderate heat.
  3 tbsp olive oil
• Add the onion and cook until tender but not brown, about 5 minutes.
  1 medium onion
• Add the rice and cook, stirring constantly, for 3 minutes.
  375 ml arborio rice
• Add the wine and simmer over low heat until most of the wine is absorbed.
  125 ml dry white wine
• Add the chicken broth about 3/4 cup (180 ml) at a time, allowing most of the liquid to be absorbed before adding more, and stirring frequently as it cooks.
• When most of the liquid has been absorbed and the rice is cooked “al dente,” about 20 minutes, remove from the heat and stir in the butter and Parmesan cheese.
  2 tbsp unsalted butter, 2 tbsp Parmesan, ground pepper, salt
• Serve immediately.

Nutrition

Calories: 538kcal | Carbohydrates: 78g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 1178mg | Potassium: 73mg | Sugar: 0.3g