Saffron Risotto

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READY IN: 30mins
Recipe by giulieta

From Self Magazine's feature on popular celebrity dishes. Serves 4. Nutritional breakdown: 298 calories/serving, 8.3g fat (2.8 saturated)

Ingredients Nutrition


  1. Brick stock to a low simmer in a medium pot.
  2. Heat the oil in a saucepan over medium heat for 1 minute.
  3. Cook onion til translucent (~3 min). Add rice and a pinch of salt.
  4. Saute until rice is translucent (~2 min).
  5. Add wine and saffron, and bring to a simmer, while stirring, until most of the wine is absorbed.
  6. Add 2 ladles of stock to the rice; simmer, stirring, until stock is mostly absorbed.
  7. Continue adding stock, allowing rice to absorb it before adding the next ladelful.
  8. Cook until rice is al dente and mixture is a little loose.
  9. Stir in butter.
  10. Turn off heat.
  11. Stir in grated cheese.
  12. Cover, let sit for 2 minutes.
  13. Divide among 4 bowls. Garnish with cheese shavings, if you'd like.

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