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Saffron Scented Risotto

Saffron Scented Risotto

Rich, full of depth, beautiful, creamy rice.
Course Main Course, Rice, Side Dish
Cuisine American, Gluten Free, Italian
Keyword saffron risotto, saffron scented risotto
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author Recipe Idea Shop/Lois Carter Crawford


  • 2 tablespoons olive oil
  • 1/2 cup onion (chopped)
  • 1 cup Arborio rice
  • 4-5 cups chicken broth (or vegetable broth)
  • 2 tablespoons water
  • Several strands of saffron (I used about ½ teaspoon)
  • 1/2 cup dry white wine
  • Salt and pepper to taste (about 1/2 teaspoon salt; 1/8 teaspoon pepper)


  1. Mix the saffron in the 2 tablespoons of water and set aside.
  2. Heat the olive oil in a large skillet.
  3. Add the onion and cook until transparent.
  4. Add the rice to the skillet, stir to coat and cook for about 2 minutes.
  5. Reduce the heat and add 1/4 cup white wine, stirring constantly.
  6. Add the chicken (or vegetable) broth, one cup at a time until it is nearly absorbed.

  7. As the liquid is absorbed, add more water, continuing to stir constantly.
  8. When the rice is tender but still a bit chewy, add the saffron water, the remaining wine and salt and pepper.
  9. Continue to cook and stir until the liquid is fully absorbed. The rice should be nice and creamy.

  10. Serve hot, topped with grated Parmesan cheese or Pecorino Romano (sheep’s) cheese, if desired.