Italian

Saffron Risotto

Medium · 35 min

Serves 4ItalianVegetarianGluten-freeNut-free

Creamy Arborio rice stirred with saffron and Parmesan. Rich, golden and worth the arm workout.

35 minTotal time

4Serves

4Steps

ItalianCuisine

Method

Bloom saffron
Steep saffron in a ladle of warm stock.
Why: Blooming releases colour and aroma.
Cook from here
Toast rice
Sauté shallot in butter, add rice and toast 2 minutes. Deglaze with wine.
Why: Toasting adds nutty depth.
Cook from here
Stir gradually
Add stock one ladle at a time, stirring until absorbed, about 18 minutes.
Why: Gradual addition creates creamy starch release.
Cook from here
Finish
Stir in saffron stock, Parmesan and cold butter. Rest 2 minutes.
Why: Mantecatura makes risotto silky.
Cook from here

Risotto should flow like lava on the plate — add a splash of stock if too thick.

Bloom saffron
Steep saffron in a ladle of warm stock.
Why: Blooming releases colour and aroma.
Cook from here
Toast rice
Sauté shallot in butter, add rice and toast 2 minutes. Deglaze with wine.
Why: Toasting adds nutty depth.
Cook from here
Stir gradually
Add stock one ladle at a time, stirring until absorbed, about 18 minutes.
Why: Gradual addition creates creamy starch release.
Cook from here
Finish
Stir in saffron stock, Parmesan and cold butter. Rest 2 minutes.
Why: Mantecatura makes risotto silky.
Cook from here