Preparing a Risotto alla Zafferano (Saffron Risotto)

Here’s a recipe for risotto alla Zafferano (saffron risotto). It’s brilliant! Risottos are one of our favourite dishes and this is just fabulous.

Serves 4


  • 320g Carnaroli rice
  • 1 onion, finely chopped
  • 1.5L vegetable or chicken stock/bouillon
  • 1/2 cup dry white wine
  • 1/2 tsp saffron threads
  • 50g butter
  • 50g grated Parmesan cheese
  • Salt and pepper, to taste


  1. In a small bowl, soak the saffron threads in 1/2 cup of hot water for 10 minutes.
  2. In a large saucepan, bring the vegetable or chicken stock to a simmer and keep it hot on low heat.
  3. In a separate large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the Carnaroli rice to the onion and stir until the rice is coated with the butter.
  5. Pour in the white wine and stir until it has been absorbed by the rice.
  6. Add a ladleful of hot stock to the rice and stir continuously until it has been absorbed. Repeat this process, one ladleful at a time, until the rice is cooked and has a creamy consistency. This should take about 18-20 minutes.
  7. Add the saffron and its water to the risotto and stir until the rice is evenly colored.
  8. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  9. Let the risotto rest for a few minutes before serving.
  10. Serve the risotto hot, garnished with some additional Parmesan cheese and saffron threads if desired.
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