Total Time
Prep 10 mins
Cook 30 mins

This is fabulous.... Its Risotto? What else can I say? Try it you'll love it....

Ingredients Nutrition


  1. In a heavy bottom saucepan, heat the butter and oil over medium heat, add the onion and sauté until translucent add the rice and stir until lightly toasted, not brown.
  2. Add the saffron and while stirring constantly, add the stock ¾ cup at a time, adding more as the stock is absorbed by the rice.
  3. Continue the stirring and adding liquid until the rice is creamy but still firm inside.
  4. Finish by stirring in the cream, butter and parmesan cheese.
  5. Season the risotto with salt and pepper.
  6. Spread out in a shallow pan to cool quickly.

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