Saffron Risotto

Recipe by Mel T
READY IN: 50mins


  • 5
    cups beef stock or 5 cups chicken stock
  • 1
    pinch saffron (1 sachet)
  • 6
    tablespoons butter
  • 1
    onion, finely chopped
  • 1 12
    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


  • Bring the stock to a boil, then reduce to a low simmer.
  • Ladle a little stock into a small bowl.
  • Add the saffron threads or powder and leave to infuse.
  • Melt 4 tbsp of the butter in a large saucepan until foaming.
  • Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
  • Add the rice.
  • 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.
  • Stir over low heat until the stock is absorbed.
  • 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.
  • After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
  • Gently stir in about two-thirds of the parmesan and the rest of the butter.
  • Heat through until the butter has melted, then taste for seasoning.
  • Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
  • Enjoy!