Saffron Risotto

Episode 13 - Saffron Risotto


  • 375g Long Grain Rice
  • 60g Butter
  • 1 large Onion
  • ½ cup dry White Wine
  • 3 cups Hot Water
  • 2 Chicken Stock Cubes
  • ¼ teaspoon Saffron
  • 30g Butter, extra
  • 2 tbsp Grated Parmesan Cheese
  • Salt & Pepper


  1. Heat butter in pan, add peeled and finely chopped onion. Cook until onion is tender, stirring gently.
  2. Add rice to pan, stir until it is well coated with the butter mixture.
  3. Add wine and 1 cup of hot water, add saffron and crumbled stock cubes.
  4. Stir well and bring to boil.
  5. When water has almost evaporated, add another cup of the hot water; stir well again, bring to boil.
  6. When this water has almost evaporated, stir in remaining hot water; reduce heat, cook until this water has been absorbed.
  7. Cooking time is about 20 minutes from the time the first cup of hot water is added.
  8. Cook the rice uncovered during this time.
  9. Stir in extra butter, parmesan cheese, salt and pepper, stir gently until butter melts.
  10. Serve 6