Go Back

Saffron Risotto

One needs quite a bit of saffron to get a properly deep yellow colour. (You can always bump it up with food colouring, yes I know that's cheating but chefs do it believe me). What you want is the flavour which is very hard to describe: floral, vanilla, bitter, seafood?
Course: Main Course, Starters
Cuisine: Italian, Risotto
Keyword: Green rice, Piedmont, Risotto, Saffron
Servings: 4


  • 3 tbsp olive oil
  • 320 g white risotto rice (I used Baldo)
  • 12 strands saffron, ground with sea salt in a pestle and mortar
  • glass white wine
  • 1.2 litres vegetable stock
  • knob butter
  • 100 g parmesan or gran padano
  • freshly ground pepper


  • In a deep pan heat up the olive oil and add the risotto rice, stirring briefly.
  • Add the saffron and white wine.
  • Slowly add the vegetable stock over the course of approximately half an hour, stirring.
  • If you want a deeper yellow, add a few drops of yellow food colouring.
  • Stir in a knob of butter
  • Remove from the stove and add freshy grated parmesan and ground pepper