
Saffron and Parmigiana Risotto
Author: Shoshanna Lee
![Saffron and Parmigiana Risotto]()
Do try this delicious risotto flavored with saffron and Parmesan and cooked to perfection with butter and chicken broth for a truly divine taste and texture.
Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
Author: Shoshanna Lee

Do try this delicious risotto flavored with saffron and Parmesan and cooked to perfection with butter and chicken broth for a truly divine taste and texture.
Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
- 2 cups short-grain Italian rice (preferably Arborio)
- 5 to 6 cups chicken broth (low salt)
- 6 tbsp butter (unsalted)
- 1/2 tsp saffron
- 1 cup grated Parmesan (use Parmigiano-Reggiano)
- 1 medium-sized white onion (finely chopped)
- 1/3 cup dry white wine (optional)
- ground black pepper to taste (optional)
- salt to taste
Instructions:
- Use a thick base sauce pan to make this risotto.
- Add half of the butter in the pan over a medium flame.
- Add finely chopped onion and stir fry till it turns translucent.
- Add rice and gently stir for about 2 to 3 minutes.
- Add white wine, 1/3rd of chicken broth, and saffron to the pan.
- Once give it a gentle stir and wait till the risotto starts simmering.
- Now, adjust the flame to keep it simmering at a steady rate.
- Keep stirring gently at intervals until the liquid is almost absorbed by the rice.
- Keep adding a cup of broth in batches and cook till the rice absorbs the liquid and is almost cooked.
- With the last cup of broth, add grated Parmesan too.
- Stir and cook till you get the right consistency.
- Remove from the flame and immediately add the remaining half of the butter.
- Finish with the seasoning of salt and pepper.
- Serve hot.