Italian Parmesan Risotto with Saffron (Recipe)

March 18, 2020

Italian Parmesan Risotto with Saffron (Recipe)


✅ ​​​​4 cups beef broth (you can use vegetable broth if you are a vegetarian)

✅ 2 Tablespoons extra virgin olive oil

✅ ​​​​​1/2 onion, finely chopped

✅ ​​​​​2/3 cup risotto rice (Carnaroli, Arborio or Vialone nano)

✅ ​​​​​1/2 cup white wine

✅ ​1 pinch saffron powder (1 sachet) or ½ teaspoon saffron threads, soaked in 2 Tablespoons of warm water
✅ ​1/3 cup Parmesan cheese, finely grated

✅ Sea salt, to taste


1️⃣ Put broth into a small pan and bring it to a light simmer.

2️⃣ Meanwhile, in a large skillet/saucepan, add olive oil and onions. Sauté the onions for a few minutes on medium-low heat, until they turn translucent.

3️⃣ Add rice to the saucepan. Stir for 30 seconds to coat the grains with oil and then deglaze with white wine

4️⃣ When the wine is absorbed, start adding the broth to the rice, one ladleful at a time.

5️⃣ Continue to add the broth and stir the rice every one or two minutes until it’s cooked through. This whole process should last around 20 minutes.

6️⃣ When the rice is ready, turn off the heat and add saffron (with soaking water if soaking), Parmesan cheese and salt to taste.

7️⃣ Mix everything together with a fast motion. The residual heat will melt the cheese creating a rich and creamy consistency. Serve immediately.


Recap Video

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