Creamy Saffron Risotto | How to make Creamy Saffron Risotto

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By Bindiya Sharma
Created on 30th Dec 2015
  • Creamy Saffron Risotto, How to make Creamy Saffron Risotto
Creamy Saffron Risottoby Bindiya Sharma
  • Creamy Saffron Risotto | How to make Creamy Saffron Risotto (34 likes)

  • 0 reviews
    Rate It!
  • By Bindiya Sharma
    Created on 30th Dec 2015

About Creamy Saffron Risotto

Very easy to do with minimal ingredients...this delicious creamy Risotto will soon become a staple in your home too.

The delicious and mouthwatering Creamy Saffron Risotto is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Creamy Saffron Risotto is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Creamy Saffron Risotto. Bindiya Sharma shared Creamy Saffron Risotto recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Creamy Saffron Risotto. Try this delicious Creamy Saffron Risotto recipe at home and surprise your family and friends. You can connect with the Bindiya Sharma of Creamy Saffron Risotto by commenting on the page. In case you have any questions around the ingredients or cooking process. The Creamy Saffron Risotto can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Creamy Saffron Risotto with other users

  • Prep Time5mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • Homemade Chicken Stock

Creamy Saffron Risotto

Ingredients to make Creamy Saffron Risotto

  • 2 cups Arborio or any other short grain Italian rice
  • 2 Small Onions, very finely chopped
  • 6 cups Chicken stock
  • 1 cup Parmesan Cheese
  • 1/2 cup Dry white Wine(optional)
  • Generous pinch of Saffron
  • 100gms Unsalted Butter
  • Salt and fresh Black pepper to season

How to make Creamy Saffron Risotto

  1. Heat butter gently in a large heavy bottom pan.
  2. Meanwhile let the Chicken stock come to a boil in a separate pan, add in the saffron and keep hot over low heat.
  3. Add in the onions to the butter and saute till pink.
  4. Stir in the rice, add in the wine(if using) as well as half of the hot Chicken stock. Let the rice simmer for 10 minutes on low heat.
  5. Cook till all the stock is absorbed.
  6. Now slowly add the rest of the stock, a quarter cup at a time and keep stirring till creamy.
  7. Add in the Cheese, taste and adjust salt, add in black pepper, give one last stir and serve hot.

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