Saffron risotto
Print Recipe
Serves:     people
Notes from Anna
  • This recipe for delicious, creamy, saffron-scented risotto couldn’t be easier or quicker to make. Serve it as an elegant starter or the ideal accompaniment to veal or beef dishes.


Add to Shopping List
This recipe is in your Shopping List


  1. Peel and finely chop the shallots. Prepare the stock according to packet instructions. Put the saffron threads in a small bowl, cover with boiling water and leave to infuse.
  2. Melt the butter in a large, shallow pan. Add the olive oil and chopped shallots, sprinkle with a little salt and soften for 10 minutes, stirring frequently.
  3. Add the rice to the pan and cook for 2-3 minutes until it is coated with the oil and starts to glisten. Pour in the wine and cook for another minute, stirring continuously.
  4. Add a ladle of hot stock to the rice and stir continuously until all the liquid has been absorbed. Repeat until you have used all the stock.
  5. When the rice has been cooking for about 10 minutes, add the saffron and its infusing liquor to the pan. After another 7-8 minutes the rice will be cooked.
  6. Take the risotto off the heat and sprinkle with parmesan and a generous grinding of black pepper. Cover the pan with a lid and leave the risotto to rest for a couple of minutes before serving.

Leave A Comment