Welcome To The Good Food Network. Please View Our Luxury Food Recommendations  And Make The Most Of  Todays Special Offers And Multi Buys!

Saffron Risotto

Saffron Risotto

This delicious and silky dish is the perfect way to spice up a lunchtime meal or impress at a potluck BBQ. Dazzle your family, friends and your own stomach by replicating this authentically Italian dish. The quick preparation and cooking time make this plate the ideal go-to for any last-minute plans.

  • Prep time5-10 mins
  • Cook time35 mins
  • Servings4
  • Difficultyeasy


  • ½ teaspoon saffron
  • 6 teaspoons of butter
  • 3 teaspoons of olive oil
  • 1 sliced onion
  • 50g of grated parmesan
  • 350g of
  • 125ml of dry white wine
  • 1.2 litres of chicken stock
  • An egg yolk
  • Rocket (for serving)

The sweet, floral taste of the Saffron is perfectly offset by the addition of egg within the creamy risotto. This unique combination of flavours is sure to leave your tastebuds dancing for joy. So, whether you’re cooking this dish as an unforgettable side or are plating it up as the main dish- we’re certain Saffron Risotto will take centre stage.


  1. Step one

    First, take your chicken stock and place it into a large pan over a low heat. Whilst you’re doing this, take your 6 teaspoons of butter and 3 teaspoons of olive oil and begin to fry them slightly on a frying pan.
  2. Step two

    Next, add the sliced onion into the frying pan and brown it off for a few minutes. Add your risotto and make sure you fully submerge all of your ingredients into the butter and the oil.
  3. Step three

    After a few minutes have passed you can sit in your dry, white wine and let that simmer and become absorbed by the risotto.
  4. Step four

    Next, you can add ½ teaspoon of Saffron and add your 1.2 litres of chicken stock gradually. It should take around half an hour for the stock to be fully absorbed. Once this time has passed, all of your liquids should be absorbed and your risotto should be silky and creamy.
  5. Step five

    Add in your 50g of grated parmesan until it melts. Then you can mix in your egg yolk.
  6. Step six

    Finally, it is time to dish up your saffron risotto! Add salt and pepper to taste and, for an extra garnish, you can add rocket to the plates. Enjoy!