Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Stock
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 5 min
- Melt butter from 40 g butter, 100 g onion, finely chopped, 320 g arborio rice, 120 ml dry white wine; soften onion 5 minutes. Add rice 2 minutes, then wine; stir until absorbed.
Check: Look for this result: absorbed.
Rice · About 22 min
- Steep saffron in 1200 ml hot vegetable stock, ⅛ tsp saffron. Add hot stock one ladle at a time, stirring until absorbed, for 18–22 minutes until rice is tender with a slight bite.
Check: Look for this result: absorbed, for 18–22 minutes until rice is tender with a slight bite.
Finish · About 2 min
- Off heat stir in 60 g vegetarian hard cheese, grated, 20 g butter; stand 2 minutes. Add stock if needed for a flowing texture.
Tips
- Keep the stock hot while adding it gradually.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use carnaroli rice instead of arborio.
Storage
- Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
- Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.
Make ahead
- Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.
FAQ
What matters most when making Saffron Risotto?
Keep the stock hot while adding it gradually.
What can I substitute in Saffron Risotto?
Use carnaroli rice instead of arborio.
Can I prepare Saffron Risotto ahead?
Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
