Saffron Risotto Recipe
There’s nothing quite like a good saffron risotto.
This dish is based on rice and combined with the bright color of saffron, the creamy flavor of
butter, and the added flair of a glass of white wine. It’s a simple recipe and process with only a
few ingredients, so follow along and create your very own risotto to enjoy tonight!
Servings 4
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!