Saffron Risotto

With the pile of saffron I have it’s time to start cooking up some recipes with saffron as an ingredient. So first up  “easy” saffron risotto. This recipe was suggested by a friend it can be found at  and adapted from Magnificent 1st Prize Risotto.  

All the ingredients  ready to go

Saffron the star of the show

Saffron soaking in the chicken broth 

Stir, stir, stir and stir some more is the rule for risotto

The finished dish

I say easy but the technique is all in the stirring, stirring, and stirring. I used aborrio rice and threw a handful of pistachios on top at the end for garnish (and because I really like them and they have that  middle eastern touch). So here goes! On a rainy raw fall day this is became a creamy warm comfort food. The weather was cold so standing around the warm stove was not a bad way to spend an hour.

The results: Not as yellow as I wanted but that was probably due to the chicken stock, but it was creamy and hit the spot. Now that I have this big pot of risotto, I know what I will be eating for the week. 

Saffron Risotto


5 cups chicken stock
1 pinch saffron thread (could do without, but adds colour and flavour)
5 tablespoons butter
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 1/2 cups risotto rice (could also use short grain sticky rice)
1 cup parmesan cheese

salt and black pepper to taste


1. Bring stock to a boil, then reduce to a low simmer.

2.  Ladle a little stock into a small bowl; add the saffron threads and let infuse.

3. Melt 4 tablespoons of butter in a large sauce pan until foaming.

4.  Add onions, stirring frequently, and cook for 2 minutes, then add garlic and 

cook for 1 more minute.

5.  Cook only until softened, not brown.

6. Add the rice and stir until the grains start to swell and burst; then add a few

 ladles of stock, saffron liquid, and salt and pepper to taste.

7. Stir over low heat until liquid has beed absorbed.

8. Keep adding stock, letting the rice absorb the liquid before adding more.

9.  STIR CONSTANTLY Test frequently just for the hell of it!

10.  After about 20-25 minutes, the rice should be just tender and the

 risoto golden and creamy.

11.  Take off heat and add 2/3 cup parmesan cheese and remaining

 1 tablespoon butter, mixing until butter has melted.

12.  Season to taste.

13.  Transfer to serving plates and serve hot.

14.  Sprinkle remaining parmesan cheese.

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