Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Saffron Risotto Recipe
    Lost? Site Map

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    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


    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

    Ratings & Reviews:

    • on December 05, 2007


      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


      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


      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)


    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
    Total Fat 25.5 g
    Saturated Fat 15.7 g
    Cholesterol 67.8 mg
    Sodium 1652.2 mg
    Total Carbohydrate 63.1 g
    Dietary Fiber 2.5 g
    Sugars 1.4 g
    Protein 18.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes