Saffron risotto

This is a good simple risotto recipe. It goes particulaly well with Ossobuco alla Milanese.

Serves about 4


  • 8 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups Arborio rice
  • 3 pinches saffron threads
  • 3 tablespoons Parmesan cheese, grated
  • Salt and pepper, to taste


  • large Dutch oven
  • saucepan
  • ladle


  1. In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
  2. In a large saute pan, melt butter over medium heat.
  3. Add oil and rice and cook for 2 minutes, stirring to coat each grain.
  4. When rice begins to make a crackling sound, add saffron threads.
  5. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
  6. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. (stop adding stock when rice is done)
  7. Remove risotto from heat, add grated cheese, salt and pepper.
Re: Saffron risotto


Easy to make (if you don’t mind stirring) and divine to eat.

I cooked some shelled shrimp on the top for the last 8 minutes and it came out perfect. I like how the shrimp and saffron blend together.

Re: Saffron risotto

I couldn’t agree more. I made this for a dinner party last night and it terrific — nice and creamy. I cooked some fresh bay scallops on top.

Re: Saffron risotto

Thanks for the scallop suggestion. That worked really well. We also used to sweet white wine. I added it to the hot chicken stock. Really nice risotto.

Re: Saffron risotto

This looks great. I am trying this risotto tonight. I will be using the scallops too.

Re: Saffron risotto

Re: Saffron risotto

Is it okay to use chicken stock from a box. Or do I have to make my own?

Re: Saffron risotto

Using chicken stock from a box or a can is perfectly okay. Just beware of the sodium. In general processed chicken stock comes loaded with sodium.

I always look for the stock with the least amount of sodium listed and then add salt sparingly. It is recommended to taste before adding any additional salt to the risotto.

Re: Saffron risotto

Great recipe. Super easy, but my feet hurt.