This saffron risotto combines tender rice, Parmesan and a delicate saffron infusion for a golden Italian-style dish. Its creamy texture comes from gradually adding warm stock and stirring the rice; no cream is needed.
Serves 2 · Rice cooking takes about 18–20 minutes · Keep stock warm · Serve immediately for the best texture.
Ingredients for 2 servings
- 200 g risotto rice, such as Arborio or Carnaroli
- 1 small onion, finely chopped
- 1 small pinch of saffron threads
- 1 tablespoon butter
- 1 tablespoon olive oil
- 100 ml white wine, optional
- 600 ml warm vegetable stock, plus a little extra if needed
- 40 g Parmesan, freshly grated
- 3 tablespoons warm water, for the saffron
- Salt and pepper, to taste
How to make saffron risotto
- Infuse. Steep the saffron threads in warm water for 10 minutes. Keep the vegetable stock warm in a separate pan.
- Soften the onion. Heat the butter and olive oil in a saucepan. Cook the onion gently until soft and translucent.
- Toast the rice. Add it and stir for 1–2 minutes until coated and slightly translucent at the edges.
- Add optional wine. Pour it in and let it reduce. If omitting wine, begin with a small ladle of stock instead.
- Cook gradually. Add warm stock a ladle at a time, stirring regularly and adding more as it is absorbed. Continue until the rice is tender with a slight bite, usually about 18–20 minutes.
- Finish. Stir in the saffron infusion and threads. Take the pan off the heat and fold in the Parmesan. Add a little warm stock if needed for a loose, flowing consistency.
- Serve. Taste before adding salt, season with pepper and serve immediately.
Tips for creamy rice
Warm stock keeps the cooking steady. Stir regularly and avoid letting the pan dry out, but there is no need to beat the rice vigorously. Check texture rather than relying only on the clock: rice varieties and heat vary.
The risotto should flow gently onto the plate rather than stand as a stiff mound. It thickens as it rests, so serve it promptly. Saffron gives flavour and colour; adding more is not necessary for a balanced dish.
Frequently asked questions
Can I make it without wine?
Yes. The wine is optional; use a little stock to begin the gradual cooking stage instead.
Is this vegetarian?
For a vegetarian version, use suitable vegetable stock and a vegetarian hard cheese. Traditional Parmesan may use animal rennet.
Which allergens should I check?
Butter and cheese contain milk. Stock may contain celery or other allergens, and wine may contain sulphites. Check labels.
Related recipes
Try mixed saffron paella or basic saffron rice. Explore the Saffron Academy, or discover saffron for your next dish.