Easy Saffron Risotto

a close up image of The cooked Saffron Risotto in a black pan with a wooden spoon

5 from 4 votes

A delicious risotto infused with the luxurious flavor of saffron, this dish has the perfect balance of brightness and richness, thanks to the addition of lemon zest, parsley, and Parmesan cheese.

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword Easy Saffron Risotto, saffron Risotto, Saffron Risotto Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 661

Author Erren Hart

Ingredients

1 pinch saffron threads
4 tablespoons unsalted butter divided
2 small shallots peeled and finely chopped
2 cloves garlic chopped
2 cups risotto rice
1 cup dry white wine
4 cups chicken stock plus more as needed
salt and freshly ground black pepper to taste
1 tablespoon grated lemon zest
1/2 cup grated Parmesan cheese
2 tablespoons flat-leaf parsley chopped
2 tablespoons freshly squeezed lemon juice

US Customary - Metric

Instructions

In a saucepan, heat the chicken stock until it simmers. Add the saffron threads and let them infuse.
Melt 2 tablespoons of the butter in a separate shallow pan over medium heat. Add the shallots and cook until soft but not browned, for about 5 minutes. Add the garlic and cook for another minute.
Add the rice to the pan with the vegetables and stir to coat the grains with the butter. Cook for 1-2 minutes to slightly toast the grains without browning.
Raise the heat to high and add the white wine to the pan. Cook until the wine is nearly absorbed by the rice.
Stir in 4 cups of stock and lemon zest, salt, and pepper. Reduce the heat, stir, and leave to cook covered for 15 to 18, stirring every 5 minutes until the rice is just al dente (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
Mix in the remaining butter, cheese, lemon juice, and chopped parsley.
Taste for seasoning and add salt as needed before serving.

Nutrition