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–+ servings
A black bowl filled with vibrant yellow saffron risotto is placed on a light surface. A textured beige cloth is partially visible on the left side of the image.
This saffron risotto is creamy, golden, and rich with Parmesan. Learn the simple techniques that make restaurant-quality risotto easy at home.

Saffron Risotto

Ingredients 

  • 1 ½ cups Arborio rice
  • 1 small onion finely chopped
  • 2 tbsp butter or olive oil
  • ½ cup dry white wine
  • 5-6 cups warm chicken or vegetable stock
  • Generous pinch of saffron threads bloomed in 2 tbsp hot water
  • ½ cup grated Parmesan cheese
  • Salt to taste

Instructions

  1. In a small bowl, add 2 tbsp of water. Place it in the microwave for 90 seconds . Carefully remove it from the microwave and add a generous pinch of saffron threads. Set aside to bloom.
    A small glass bowl filled with yellow saffron-infused liquid sits in the center of a wooden cutting board. The surface of the board is clean and light in color, with visible wood grain patterns.
  2. In a saucepan, sauté onion in butter or oil until translucent.
    A stainless steel pan on a wooden surface contains finely chopped onions and garlic being sautéed in oil—the perfect start for a fragrant saffron risotto.
  3. Stir in Arborio rice and toast for 1–2 minutes until edges look translucent.
    A stainless steel pot with uncooked rice grains, perfect for preparing saffron risotto, sits on a wooden surface. The rice appears dry and is spread evenly inside the pot, which has two handles.
  4. Add wine and stir until mostly absorbed.
    A stainless steel pot containing uncooked or partially cooked risotto sits on a wooden countertop. The pot has two handles, and the rice is mostly spread evenly inside, ready for saffron or other flavorful additions.
  5. Add bloomed saffron (with liquid) and start adding warm stock 1 ladle at a time, stirring frequently.
    A stainless steel pot filled with creamy saffron risotto sits on a wooden surface. The golden risotto, infused with saffron, glows invitingly, and the pot features two handles, one on each side.
  6. Continue adding stock and stirring for 18–20 minutes until rice is al dente and creamy. I tend to add closer to 6 cups of stock just because I like it creamier.
    A stainless steel pot with vibrant saffron risotto and an orange spatula rests on a wooden surface. The golden-hued risotto is partially mixed and sticks to the side of the pot.
  7. Remove from heat. Stir in Parmesan and butter. Season with salt.
    A pot of saffron risotto sits on a wooden surface with grated cheese and a pat of butter on top. An orange spatula rests inside the pot.
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