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Saffron Risotto Recipe

Saffron Risotto Recipe

Ratings
3.4/5
  • Servings : 4 Adults
  • READY IN : 40 minuts
  • GOOD FOR : Lunch

Cuisine Origin: Italian

Saffron Risotto Recipe – A beautifully bright and easy Saffron Risotto with an egg yolk added at the end to give a lovely silky richness – perfect for lunchtime entertaining.

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Nutrition : per serving

Kcal fat saturates carbs
548 15g 8g 75g
sugars fibre protein salt
3g 3g 21g 1.1g

Ingredients

1.2 litres/2 pints chicken stock
2 tbsp butter
1 tbsp olive oil
1 onion, very finely chopped
350g arborio risotto rice
125ml Fino sherry or dry white wine
½ tsp saffron
50g parmesan, or vegetarian alternative, grated
1 egg yolk
rocket salad, to serve (optional)

Instructions

1. Heat the stock in a pan over a very low heat – have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.

2. Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

Preparation Video

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4 thoughts on “Saffron Risotto Recipe

  1. Angelica says:

    That’s awesome. One of my favourite foods with Saffron.

  2. I am glad to be one of several visitants on this outstanding site (:, regards for putting up.

  3. I am forever thought about this, regards for putting up.

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