Saffron Risotto (Super Creamy & Easy To Make_

5 from 1 vote

This creamy, delicious saffron risotto is pure comfort food for any occasion, ready in just 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Risotto

Cuisine: Italian

Servings:

Calories: 401kcal

Author: Svi

1 ⅔ cup Carnaroli or Arborio rice (340 grams)
2 shallots or 1 small onion , finely chopped
¾ stick butter (¼ stick for sauteeing the shallot saving the rest to add at the end of cooking), total 85 grams
½ cup grated Parmesan , more for serving
½ cup dry white wine
5-6 cups chicken/beef/vegetable stock
1 teaspoon saffron pistils/stigmas or 1 packet (1 tsp) of saffron powder

The night before making risotto soak saffron pistils in a small amount of water.
1 teaspoon saffron pistils/stigmas
When ready to make risotto, add 2 tablespoon of butter to a pan and start melting it over medium heat.
2 shallots or 1 small onion, ¾ stick butter
Add rice, stir for another minute or two, then add white wine and let it evaporate completely.
1 ⅔ cup Carnaroli or Arborio rice, ½ cup dry white wine
Start adding stock, one ladle at a time. Cook risotto on low heat, stirring from time to time. Add another ladle of stock when the previous one has been completely absorbed. Depending on the type of rice, It takes about 20-25 minutes for risotto rice to be cooked perfectly “al dente”. A little bit sturdy but not raw or grainy.
5-6 cups chicken/beef/vegetable stock
Before adding the last two ladles of the stock (about 5 minutes before the rice is cooked) add the saffron pistils with water that you previously have put to soak.
1 teaspoon saffron pistils/stigmas
Once the risotto is cooked turn off the heat and add the remaining butter and Parmesan cheese.
¾ stick butter, ½ cup grated Parmesan
It’s important you add these last ingredients once the heat is off. Parmesan will lose its flavor if cooked. Let your risotto rest for a few minutes and serve.