This easy saffron risotto is cozy and simple in the best ways. It’s the perfect side to your favorite protein.
There are three basic ways of cooking risotto – the traditional stand-and-stir method, the bung-it-in-the-oven method and the leave-it-to-its-own-devices-on-the-stovetop method. The latter is my preferred method – mix it all up then cover it and let cook it on very low heat. An occasional stir will suffice.
Risottos are easily scalable – this recipe serves two, but if you figure 1/2 cup of rice per person, and use 3 times as much stock as rice, you’re good to go!
Not sure what to serve it with? Get ideas here.
- 2 Tbsp olive oil
- 1 medium red onion, finely diced
- 2 cloves garlic, minced
- 1 cup risotto rice (arborio, carnaroli…)
- ½ cup dry white wine
- 3 cups vegetable stock
- pinch saffron threads or powder (I used about 12 threads)
- 1 cup finely grated parmesan (or vegan alternative)
- 1 Tbsp dried chive flowers
- Heat the olive oil in a medium, heavy-based saucepan over low heat.
- Cook the onion until softened, then add the garlic and cook a further two to three minutes, just until fragrant. You don’t want it to brown.
- Stir in the rice to coat with oil, then add the white wine and stir until evaporated.
- Add the stock all at once, and stir in the saffron.
- Cover and cook over very low heat, stirring every ten minutes, until the rice is cooked and it has the desired consistency. It should be loose but not liquid.
- Stir through the parmesan and ladle the risotto into shallow bowls.
- Sprinkle with chive flowers before serving. (optional)