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    You are in: Home / Recipes / Saffron Risotto Recipe
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    Saffron Risotto

    Saffron Risotto. Photo by KateL

    1/1 Photo of Saffron Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Mel T's Note:

    My mom made this risotto for us fairly frequently as we loved it so much. I got this recipe from "Italian Cooking" by Capalbo et al. I was forced to find an actual recipe since my mom doesn't have her recipes on paper (you know how it is :)) and this one comes very close. Yes, it's a bit time consuming and requires a lot of stirring, but you will be well-rewarded in the end for your effort! :D In Italy, this risotto is classically served with osso bucco, but it's wonderful even on its own!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 5 cups beef stock or 5 cups chicken stock
    • 1 pinch saffron (1 sachet)
    • 6 tablespoons butter
    • 1 onion, finely chopped
    • 1 1/2 cups arborio rice (if you can find it, carnaroli makes the *best* risotto)
    • 1 cup grated parmesan cheese (not the stuff from the can!)
    • salt and pepper, to taste

    Directions:

    1. 1
      Bring the stock to a boil, then reduce to a low simmer.
    2. 2
      Ladle a little stock into a small bowl.
    3. 3
      Add the saffron threads or powder and leave to infuse.
    4. 4
      Melt 4 tbsp of the butter in a large saucepan until foaming.
    5. 5
      Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
    6. 6
      Add the rice.
    7. 7
      Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
    8. 8
      Stir over low heat until the stock is absorbed.
    9. 9
      Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
    10. 10
      After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
    11. 11
      Gently stir in about two-thirds of the parmesan and the rest of the butter.
    12. 12
      Heat through until the butter has melted, then taste for seasoning.
    13. 13
      Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
    14. 14
      Enjoy!

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on December 05, 2007

      55

      Have now twice made this a meal by first frying some mushrooms and 2 x chorizo sausage (both ingredients diced rather small). Made the risotto as per instructions, apart from adding about a half a cup of white wine to start and let it boil down before startng to add the stock. Once it was ready, I stirred through the butter, mushrooms, chorizo and parmesan. Very moorish. Great recipe Mel

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2014

      55

      This was sooo good, hubby said I could make it again and soon please, lol! I added grated carrots with the finely chopped onion, then some blanched spinach at the end. I was cooking steaks, so made it with beef broth. I never add salt to my risotto, the broth always provides plenty saltiness.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2013

      55

      This recipe is Fabulous! Simple to make. Yes, a tad time consuming (30 min), But worth it. I made this for a dinner party and they All not only wanted the recipe, but wanted more! (Glad I had made a bunch of it) I made it with arborio rice, saffron, and used the chicken stock. Did not add any salt, but a little pepper. Be sure to Finely chop the onions and cook them properly. You can buy fresh Parmesan cheese in a bag. I found the saffron at a fairly close Indian grocery (much less expensive and More than my local grocery stores). Placer County, CA

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Saffron Risotto

    Serving Size: 1 (448 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.1
     
    Calories from Fat 229
    40%
    Total Fat 25.5 g
    39%
    Saturated Fat 15.7 g
    78%
    Cholesterol 67.8 mg
    22%
    Sodium 1652.2 mg
    68%
    Total Carbohydrate 63.1 g
    21%
    Dietary Fiber 2.5 g
    10%
    Sugars 1.4 g
    5%
    Protein 18.4 g
    36%

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