Risotto Con Pistilli Di Zafferano

Risotto Con Pistilli Di Zafferano

Prep Time 25 Minutes
Serves 4
Cook Time 25 Minutes
Difficulty Easy

This is possibly the most classic risotto, and it showcases all the wonder of Italian cooking; simple, unpretentious, utterly heavenly. It traditionally accompanies osso buco, but can more than stand on its own.


  • Chicken stock - 1.5 litres/ 50 floz
  • Butter - 80g/ 2.8oz
  • Onion – 1
  • Risotto rice – 350g/ 12.4 oz of Carnaroli or Vialone Nano, if you can get them, are better than Arborio.
  • Dry white wine – 1 glass
  • Saffron threads – ½ a teaspoon
  • Parmesan cheese – 80g/  2.8oz, grated


Step 1
Bring the stock to the boil. Melt 2/3rds of the butter in a saucepan and add the finely chopped onion, stirring occasionally on a low heat for 5 minutes. Stir in the risotto rice so it’s evenly coated in butter and starts to turn translucent. Pour in the wine and cook until it has evaporated.
Step 2
Then start to add the broth, one ladle at a time, so the rice slowly absorbs the liquid. Add more stock as the saucepan goes dry. This will take about 20-25 minutes. The rice should be tender with a pleasant bit of bite in the middle.
Step 3
Before you add the last ladle of stock, stir in the saffron threads and a pinch of salt. After all the stock has been absorbed take the pan off the heat and stir in the remaining butter and the grated parmesan. Serve.