Saffron risotto

Saffron risotto
  • Serves icon Serves 6
  • Time icon Hands on times 10 mins, plus 25 mins cooking time

This saffron risotto recipe is quick, easy and packs loads of flavour. Perfect for a dinner party with friends.

Nutrition: per serving

Calories
569kcals
Fat
25.8g (14.9g saturated)
Protein
27.6g
Carbohydrates
58.3g (2.4g sugars)
Salt
2.8g
Calories
569kcals
Fat
25.8g (14.9g saturated)
Protein
27.6g
Carbohydrates
58.3g (2.4g sugars)
Salt
2.8g

Ingredients

  • 2.5 litres good-quality chicken stock
  • 125g butter, cold, cut into small dice
  • 1 large onion, very finely chopped
  • 400g superfino carnaroli risotto rice
  • 125ml dry white wine
  • 2-3 big pinches (about 40 threads) of saffron
  • 100g finely grated Parmesan

Method

  1. Bring the stock to the boil in a pan next to where you are going to make your risotto, then turn down the heat to a bare simmer.
  2. Melt 50g of the butter in a large, heavy-based pan, and add the onion. Cook gently for about 5 minutes until softened, but not coloured.
  3. Add the rice and stir it around to coat it in the butter and ‘toast’ the grains. Make sure all the grains are warm and opaque, then add the wine. Let the wine evaporate completely until the onions and rice are almost dry, then add the saffron.
  4. Start to add the stock, a ladleful at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost all evaporated, add the next ladleful.
  5. Carry on cooking for 15-17 minutes, adding ladlefuls of stock at intervals and stirring continuously. After 12-14 minutes, slow down the addition of stock, so that the rice doesn’t become too wet and soupy, otherwise when you add the butter and Parmesan at the end, it will become too sloppy. The risotto is ready when the grains are soft but still al dente. Turn the heat right down and allow the risotto to rest for a minute.
  6. With a wooden spoon, vigorously beat in the remaining cold, diced butter and finally the Parmesan, making sure you shake the pan energetically at the same time as you beat. Season to taste, and serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Baked saffron risotto

This baked risotto recipe doesn’t need any laborious stirring over the stove and is ready...

Save recipe icon Save recipe icon Save recipe

Easy dinner party mains

Saffron and quail egg risotto with purple sprouting broccoli

Make the most of seasonal purple sprouting broccoli in this creamy spring risotto recipe.

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine