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Risotto Saffron

Give this risotto a go on a cold winter's night.



  • 1.

    Put the stock onto the stove with the saffron strand and bring to a simmer.

  • 2.

    Always keep it simmering so when you add it to the risotto it doesn’t cool the risotto down and make it gluggy.

  • 3.

    Finely chop the onion and sauté until transparent.

  • 4.

    Don’t brown the onion otherwise this will impart bitterness.

  • 5.

    Add rice, stir to coat and crack. About 2-3 minutes.

  • 6.

    Add stock to the rice, half a ladle at a time while continuously stirring, allowing the stock to be absorbed by the rice before adding the next.

  • 7.

    If the stock is added to quickly or the risotto is not stirred regularly it will not develop that creamy texture which is famous for.

  • 8.

    Add liquid until the rice is cooked. The rice will still be slightly firm to bite (al dente).

  • 9.

    Remove from the heat, add Parmesan and extra parsley and serve immediately.


Don’t ever wash the rice, this will just wash away the starch.

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Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Risotto Saffron.


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