Yummy, Creamy Saffron Risotto
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Saffron Risotto

Yummy, creamy saffron risotto that it ready in 30 minutes or less.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Risotto
Cuisine: Italian
Servings: 2
Author: ItalianRecipeBook


  • 6 oz carnaroli or arborio rice
  • 1 shallot finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 oz 2 tbsp unsalted butter
  • cup grated parmesan + some more for serving
  • 2 tbsp dry white wine
  • 4 cups chicken/beef/vegetable stock or 4 cups water + 1-2 bouillon cube
  • ½ tsp saffron
  • Salt to taste


  • Dissolve 1-2 bouillon cubes in the boiling water according to directions on the package, so that you have at least 4 cups of stock. Put saffron pistils to soak in 3 tbsp of water. You can completely skip this step if you are using fresh stock and saffron powder.
  • Add olive oil and 1 tbsp of butter to a large skillet pan over medium heat. Add finely chopped shallot and let it simmer for a few minutes. Don’t let the shallot burn. It should become soft and semi-transparent when cooked. So, reduce heat if needed.
  • Add rice, stir for another minute or two, add white wine.
  • Start adding the stock, one ladle at a time. Cook the rice slowly with the cover on a low heat. Add another ladle of broth when the previous one is completely absorbed. It takes about 20-25 minutes for the rice to be cooked perfectly “al dente”.
  • Before adding the last two ladles of the stock, add saffron powder or saffron pistils with water that you previous have put to soak.
  • Once risotto is cooked turn off the heat and add the remaining butter and parmesan cheese.
  • Let your risotto rest for another minute or two and serve immediately.