Total Time
35mins
Prep 10 mins
Cook 25 mins

This was the dish i first tried saffron in, so amazilngly good! and the best risotto i have ever had! You must try this

Ingredients Nutrition

Directions

  1. Pour stock into a medium pan and place over a low, constant heat. Put saffron threads in a small bowl, add hot water and set aside.
  2. Heat butter and oil in a large pan until butter is foaming. Add onion and stir with a wooden spoon for 2-3 minutes or until onion is soft. Add rice and stir for 1minute, then stir in saffron and liquid.
  3. Add 1/3 cup hot stock, stir for 1-2 minutes, until rice has absorbed most of the stock continue adding 1/3 cup at a time, stirring frequently until rice is tender and creamy.
  4. Serve imediatly with cheese.