Saffron risotto with vegetable broth


  • Ingredients for 4 servings
  • ----------
  • 350 g Carnaroli rice
  • 1 Spoonful of unsalted butter
  • 40 g Parmesan cheese, grated
  • 1 White onion,medium size, finely chopped
  • 1 Cup of dry white wine
  • 1 lt Vegetable broth
  • 0,2 g Pure Saffron threads
  • 1 pinch, to taste salt and black pepper,

Ladle half cup of broth into a cup, Steep in the Saffron threads and leave to infuse for 2 hours, cover with food wrap

In a large saucepan add 3 spoonful of extra virgin olive oil to sauté the onion. Cook gently until soften and fragrant

Tip in the rice and let it toast until translucent

Pour in the wine, stirring until absorbed

Add your broth one ladleful at the time, allowing the rice to absorb all the liquid before adding more, gently stirring

Season with salt and pepper to taste

Cook until “al dente”, it should take about 20  mins

Switch off the heat, add the Saffron threads and their broth, a tbsp of butter and the parmesan cheese, stir in all together until melted

Ladle onto heated plates or bowls

This site requires the use of certain categories of cookies for several reasons. To get more information on the categories of cookies used and limit their use, see the cookie policy.