Saffron risotto is a rich and creamy dish that will never go out of style.

You can use Aborio rice to make risotto, but we highly recommend using Carnaroli rice for the creamiest, most authentic risotto.

Don’t be stingy on the saffron; it makes the rice a beautiful colour and flavours the stock wonderfully.

It’s important to use a good, flavourful, stock because it’s the stock that give the rice flavour.

If you double the recipe quantity, you can make arancini the next day!

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Serves 6 – 8

Ingredients

6 – 7 cups veggie stock, warmed up
Good pinch saffron threads
3 tbsp olive oil
1 medium brown onion, finely diced
4 garlic cloves, crushed
2-heaped cups carnaroli rice
A good pinch coarse salt
A good pinch black pepper
180g butter, cubed
1 ½ c Parmesan cheese, grated

Method

Bring stock and saffron to a simmer in a saucepan.

Pour olive oil in a deep saucepan over medium heat, and sautee onion with a salt until soft. Add garlic and cook until fragrant.

Add the rice and cook, stirring, for about two minutes.

Add 1/3 cup of stock a time, and keep stirring until the stock is absorbed before adding more.

When the rice is tender, beat in the Parmesan cheese and butter.

Season to taste with salt and pepper.