Saffron Risotto

Saffron Risotto


30 Minutes







Making this recipe


  • 150ml dry white wine
  • 1 teaspoon saffron strands
  • 125g butter
  • 2 small onions – finely chopped
  • 2 cloves of garlic – minced or crushed
  • 75g pancetta (or bacon) – finely chopped
  • 400g risotto rice
  • 1500ml chicken stock
  • Sea salt
  • Pepper
  • 100g parmesan cheese – finely grated

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How to make a beautiful saffron risotto.

Step 1

Add the saffron strands to the glass of wine and set aside to infuse.

Step 2

In a heavy based pan melt about ½ the butter and gently fry the onion, garlic and pancetta until the onion has softened but not browned. Pour the stock into a separate pan a heat to a gentle simmer.

Step 3

Add the rice to the onions and pancetta and stir to coat the grains. Pour in the wine and saffron, cook gently until the wine has been absorbed. Add a ladle of the gently simmering stock… gradually add more stock as it is absorbed so the rice begins to swell. Add a pinch of salt.

Step 4

Keep stirring the rice as you add the stock to encourage the creamy starch out. Continue adding stock and cooking until the rice is soft, but still has a little ‘bite’ to it

Step 5

Season with a little more salt and pepper and stir through the rest of the butter and then the parmesan cheese. Cover and leave to stand for 2-3 minutes and serve with a drizzle of olive oil and a twist of black pepper.

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