Saffron Risotto

Ingredients

• 946 ml (4 cups), dividedchicken broth
• 0.5 tsp (½ teaspoon)saffron threads
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• ¼ mediumonion, finely chopped
• 300 g (1½ cups)uncooked arborio rice
• 60 ml (¼ cup)dry white wine
• 60 ml (¼ cup)double cream
• 100 g (1 cup)Parmesan cheese, grated

Instructions

1. 1

   Warm and steep

   Warm the broth in a saucepan over a medium heat until it gently simmers. Pour 180 ml (¾ cup) into a glass measuring jug, add the saffron and leave it to steep for 15 to 20 minutes.

2. 2

   Soften and toast

   Meanwhile, heat the olive oil and butter in a stockpot over a medium heat. Add the onion and cook for about 2 to 3 minutes, until softened. Stir in the rice and cook for about 2 to 3 minutes, until translucent. Pour in the wine and cook, stirring occasionally, until the rice has absorbed it.

3. 3

   Add the broth

   Lower the heat to medium-low and strain the saffron-infused broth through a fine-mesh sieve into the rice. Cook, stirring occasionally, until absorbed. Add the remaining broth a ladleful at a time, about 180 ml (¾ cup) per addition, stirring and allowing it to absorb before adding more. Continue until the broth is used and the rice is al dente; it may not need all 946 ml (4 cups). Taste as you approach the final additions, and stop when the rice still has a slight bite.

4. 4

   Finish with cheese

   Take the risotto off the heat. Stir in the cream and Parmesan until the cheese has melted, then serve warm.

What is saffron risotto?

Risotto is an Italian rice dish cooked gradually with broth until the grains are tender and the mixture turns creamy. Saffron lends this version its distinctive fragrance and golden colour.

Here, Arborio rice releases starch as it cooks, while butter, cream and Parmesan make the finished dish especially rich. It works well as a generous side for meat or seafood.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 8g protein, 43g carbs, 16g fat.

Most of the carbohydrates come from the Arborio rice, while the olive oil, butter, cream and Parmesan contribute much of the fat. The rice and cheese also provide some protein. For a more balanced plate, serve a portion with a lean protein and vegetables.

Why Arborio rice matters

Rice choice: Arborio is a short-grain rice that gives risotto its characteristic creamy consistency while holding its shape. Toasting it briefly in the butter and oil helps the grains cook evenly.

Give the saffron time

Steeping: Let the saffron sit in the warm broth for the full 15 to 20 minutes. This gives it time to release its colour, aroma and flavour into the liquid before it reaches the rice.

Add broth gradually

Pacing: Add broth in portions and let each one absorb before adding the next. Stir occasionally rather than constantly, and keep the heat at medium-low so the rice cooks steadily.

Look for a slight bite

Doneness: Start tasting as you near the final broth additions. The grains should be tender on the outside but retain a slight bite in the centre; stop before they become mushy, even if some broth remains.

Finish off the heat

Cream and cheese: Stir in the cream and grated Parmesan only after removing the pan from the heat. The residual warmth melts the cheese into the rice without continuing to cook the grains.

What to serve with it

Pairings: Serve the risotto warm alongside chicken, beef, veal or seafood. Its rich texture also suits a simple green vegetable served on the side.

Recipe notes & tips

• Keep the broth gently simmering while you cook the rice.
• Steep the saffron for the full 15 to 20 minutes before adding it.
• Stir the rice occasionally as the broth absorbs.
• Taste towards the end and stop adding broth when the rice is al dente.
• Serve the risotto soon after stirring in the cream and Parmesan.

Variations

• More saffron: Steep extra threads in the broth for a more pronounced aroma.
• Vegetarian version: Replace the chicken broth with vegetable broth.
• Herb finish: Stir chopped fresh parsley through the risotto just before serving.
• Seafood pairing: Serve it alongside cooked prawns or scallops.
• Mushroom addition: Cook sliced mushrooms separately and fold them in at the end.

Common mistakes to avoid

• Skipping the saffron steep: The colour and flavour may be weaker; give it 15 to 20 minutes in warm broth.
• Adding all the broth at once: The rice may cook unevenly; add it gradually and allow each portion to absorb.
• Using high heat: The liquid can reduce too quickly; keep the pan at medium-low once you begin adding broth.
• Overcooking the rice: It can turn mushy; taste near the end and stop when the grains still have a slight bite.
• Adding the cheese over the heat: The rice can keep cooking; take the pan off the heat before stirring in the cream and Parmesan.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring in a little broth or water to loosen the texture; the rice will soften as it sits.

Frequently asked questions