Saffron and Parmigiana Risotto

Saffron and Parmigiana RisottoThis delicious risotto preparation is a perfect weekend serving. We've used generous proportions of saffron and Parmesan cheese to give it an irresistible flavor. The intensity of both the primary flavoring ingredients can be adjusted as per your preference. If you like, add some green peas to it. Though meat lovers can try adding chicken to this preparation, I'll strongly advice against it as it may overpower the saffron flavor. The secret to a good risotto is how you slowly add broth and flavoring ingredients in the cooking pan and let the rice absorb all on a simmering flame. Ground pepper seasoning can be moderated too to match your taste. Let's quickly make this scrumptious and aromatic risotto preparation.

Saffron and Parmigiana Risotto
Saffron and Parmigiana Risotto

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

  • 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


  1. Use a thick base sauce pan to make this risotto.
  2. Add half of the butter in the pan over a medium flame.
  3. Add finely chopped onion and stir fry till it turns translucent.
  4. Add rice and gently stir for about 2 to 3 minutes.
  5. Add white wine, 1/3rd of chicken broth, and saffron to the pan.
  6. Once give it a gentle stir and wait till the risotto starts simmering.
  7. Now, adjust the flame to keep it simmering at a steady rate.
  8. Keep stirring gently at intervals until the liquid is almost absorbed by the rice.
  9. Keep adding a cup of broth in batches and cook till the rice absorbs the liquid and is almost cooked.
  10. With the last cup of broth, add grated Parmesan too.
  11. Stir and cook till you get the right consistency.
  12. Remove from the flame and immediately add the remaining half of the butter.
  13. Finish with the seasoning of salt and pepper.
  14. Serve hot.