Saffron Risotto

Creamy Milanese-style saffron risotto with Arborio rice, warm stock, Parmesan and butter, cooked until flowing and silky.

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Good risotto is about gradual stock addition and judging texture rather than following the clock blindly. This method shows the visual cues for creamy rice that is still al dente.

Ingredients

• 320 g Arborio or Carnaroli rice
• 1.2 litres vegetable stock (kept hot)
• 1 shallot (finely chopped)
• 60 g unsalted butter (divided)
• 1 tbsp olive oil
• 120 ml dry white wine (optional)
• 1 pinch saffron threads (large pinch, soaked in 3 tbsp hot stock)
• 80 g Parmesan (finely grated)
• fine salt (to taste)
• 0.25 tsp black pepper (freshly ground)

Step-by-step method

1. Heat the stock in a saucepan and keep it at a bare simmer. Soak the saffron in 3 tablespoons of the hot stock for at least 5 minutes.
2. Melt 20 g butter with the olive oil in a wide saucepan over medium heat. Add the shallot and cook gently for 4–5 minutes without browning.
3. Add the rice and stir for 2 minutes until the grains are hot and the edges look slightly translucent.
4. Pour in the wine if using and stir until almost completely absorbed. Begin adding the hot stock one ladle at a time.
5. Stir regularly, allowing each ladle of stock to be mostly absorbed before adding the next. Keep the rice at a steady gentle simmer rather than a hard boil.
6. After about 14 minutes, stir in the saffron and its soaking liquid. Continue adding stock until the rice is tender but still has a slight bite in the centre, usually 17–20 minutes total.
7. Remove the pan from the heat while the risotto is slightly looser than you want to serve it. Beat in the remaining butter and Parmesan vigorously for 30–60 seconds.
8. Taste for salt and pepper. The risotto should spread gently on a plate rather than sit in a stiff mound; loosen with a splash of hot stock if needed and serve immediately.