SAFFRON RISOTTO
Watch the Saffron Risotto video recipe:
How to make SAFFRON RISOTTO Like an Italian
Vincenzo’s Plate Tips
Mix Saffron with Water in Advance
Stir the Butter, Onions, and Rice Thoroughly
Don’t Like Wine? Water Works, Too!
Add Beef Stock to Keep the Rice from Drying Up
Don’t Forget the Finishing Touches
How to Serve Saffron Risotto
Saffron Risotto Recipe
Equipment
- Standard glass
- Spoon
- Plastic wrap
- Plate
- pot for heating beef stock
- Large Frying pan
- wooden spoon
- Small bowl for rice for rice
- Small bowl for butter for butter
- wooden spoon
Ingredients
- 200 g Carnaroli Rice 7 oz
- ½ Brown Onion chopped
- 80 g Butter 3 oz
- 3-4 tbsp Pecorino Romano Cheese
- 1 glass White Wine
- Salt and Pepper
- 1 teaspoon Saffron
- 500 ml Beef Stock 2 cups
Instructions
Prepare the Saffron Liquid
- Add saffron to a half glass of boiling water and mix it until you have a gold color.
- For the best results, let the mixture sit for 1-2 days (if you don’t have that time, letting it sit for about 10-15 minutes is fine, too!)
Make the Risotto
- Place the first 40 grams of butter in a large frying pan.
- Add the chopped onions and saute in the butter for 3-5 minutes.
- Next add rice to the pan and toss for a few minutes before adding a standard glass of white wine.
- Start cooking the rice. Follow the instructions on your packet to see how long it takes to cook yours. Don’t start tracking time until you’ve followed the previous steps.
- Keep stirring the rice while it’s cooking. As it starts to dry up, add beef stock.
- Keep adding bit by bit to prevent drying while you stir.
- Once the rice begins to dry up again, add the saffron liquid to the mixture.
- Continue cooking and stirring the rice for 2-3 minutes after adding the saffron. The saffron will give the mixture a beautiful yellow color.
- Sprinkle in some salt and pepper (as much or little as you’d like!).
- Add the remaining 40 grams of butter and stir.
- Remove the pan from the stove and add pecorino romano cheese.
- Toss the mixture to finish mixing everything together!
- To serve, put a portion of your finished risotto in the center of a plate.
- Gently tap the bottom of the plate with the palm of your hand (be careful not to spill it!) to
- spread the risotto across the entire surface.
- Finish it off by adding a pinch of saffron to the middle of the dish. Now your saffron risotto is ready to eat!
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Hello Vinzeco
I love what you do with the Italian food
I made a vieuw allready and it’s always
Good mmmmm now I want
To make the saffron risotto for my family
That’s 4 people my question is do I double
All the ingredients for the dish?
The recipe was so easy to follow. The risotto was fantastic. My only question is that it was more brown than yellow. How do I get that fantastic color? I even prepared the saffron the day before
I’m glad to hear that you enjoyed the saffron risotto! The color of saffron can sometimes be affected by factors such as the quality of saffron threads, how they were stored, or even the type of rice used.
If you double the recipe, is it still 16-18 minutes to cook?
Great question! If you double the recipe, the cooking time for the saffron risotto may increase slightly. Start checking at around 20 minutes and adjust as needed
Could you please clarify the 1st step:
“Start boiling water for your pasta in a large pot and add 1 tablespoon of rock salt.”
Is it a mistake?
Thank you.
Oops, sorry for any confusion! It seems like there might be a mix-up in the wording. I’ve updated the instructions, grazie for catching that! Let me know if there’s anything else you need help with. Happy cooking!