Saffron Risotto

It’s a comforting blend of creamy risotto rice and aromatic saffron threads that is surprisingly simple to master.

Prep Time10

Cook Time25

Course: Main

Cuisine: Italian

Keyword: saffron risotto

Servings: -6

Heat one tablespoon of olive oil in a large deep pan or in a large saucepan, then add finely diced celery and shallot, saute over low heat for 10 minutes.
Once the celery and shallot are softened, add the rice and toast for a couple of minutes until every grain is evenly coated with oil. Pour in the white wine and simmer for a minute until nearly evaporated, then add the crushed saffron threads.
Pour in a quarter of the stock, so it is just above the rice level and stir, let everything simmer for a few minutes over medium heat. The water should be just above the rice when you first add it. Once you see the water going down add a bit more and stir. Repeat until all water is gone and the rice is cooked but still slightly chewy. Give it a quick stir every time you add more water or stock if using.
When the rice is cooked to your liking, stir in Parmesan cheese, a tablespoon of butter, stir one more time, cover with a lid and take it off the heat. Let it sit for 5 minutes, then uncover and serve.