This authentic Saffron Risotto incorporates all the ingredients that make this dish great: carnaroli rice, creamy butter, white wine, and of course, the star of the show: saffron. Follow along to make my luscious Saffron Risotto and discover the ease to making this showstopping dish.
Watch the Saffron Risotto video recipe:
How to make SAFFRON RISOTTO Like an Italian
Vincenzo’s Plate Tips
Mix Saffron with Water in Advance
Stir the Butter, Onions, and Rice Thoroughly
Don’t Like Wine? Water Works, Too!
Add Beef Stock to Keep the Rice from Drying Up
Don’t Forget the Finishing Touches
How to Serve Saffron Risotto
Now, it’s time to dig in! Enjoy the rich creaminess and delicious mix of flavors with every bite of this classic Italian dish.
Saffron Risotto Recipe
- Standard glass
- Plastic wrap
- pot for heating beef stock
- Large Frying pan
- wooden spoon
- Small bowl for rice for rice
- Small bowl for butter for butter
- wooden spoon
- 200 g Carnaroli Rice 7 oz
- ½ Brown Onion chopped
- 80 g Butter 3 oz
- 3-4 tbsp Pecorino Romano Cheese
- 1 glass White Wine
- Salt and Pepper
- 1 teaspoon Saffron
- 500 ml Beef Stock 2 cups
Prepare the Saffron Liquid
- Add saffron to a half glass of boiling water and mix it until you have a gold color.
- For the best results, let the mixture sit for 1-2 days (if you don’t have that time, letting it sit for about 10-15 minutes is fine, too!)
Make the Risotto
- Start boiling water for your pasta in a large pot and add 1 tablespoon of rock salt.
- Place the first 40 grams of butter in a large frying pan.
- Add the chopped onions and saute in the butter for 3-5 minutes.
- Next add rice to the pan and toss for a few minutes before adding a standard glass of white wine.
- Start cooking the rice. Follow the instructions on your packet to see how long it takes to cook yours. Don’t start tracking time until you’ve followed the previous steps.
- Keep stirring the rice while it’s cooking. As it starts to dry up, add beef stock.
- Keep adding bit by bit to prevent drying while you stir.
- Once the rice begins to dry up again, add the saffron liquid to the mixture.
- Continue cooking and stirring the rice for 2-3 minutes after adding the saffron. The saffron will give the mixture a beautiful yellow color.
- Sprinkle in some salt and pepper (as much or little as you’d like!).
- Add the remaining 40 grams of butter and stir.
- Remove the pan from the stove and add pecorino romano cheese.
- Toss the mixture to finish mixing everything together!
- To serve, put a portion of your finished risotto in the center of a plate.
- Gently tap the bottom of the plate with the palm of your hand (be careful not to spill it!) to
- spread the risotto across the entire surface.
- Finish it off by adding a pinch of saffron to the middle of the dish. Now your saffron risotto is ready to eat!
E ora si mangia, Vincenzo’s Plate….Enjoy!
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