Creamy Saffron Risottoby Bindiya Sharma

  • Creamy Saffron Risotto, How to make Creamy Saffron Risotto
Creamy Saffron Risottoby Bindiya Sharma
  • Prep Time5mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • Homemade Chicken Stock

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


  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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