Risotto with Saffron Risotto with Saffron

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2010



In saucepan, bring stock to boil. Remove 1 cup (250 mL) to liquid measure; stir in saffron. Set aside. Reduce heat under remaining stock to low and keep warm.

In large deep skillet, heat oil over medium-high heat; sauté onion until softened and translucent, about 2 minutes. Add rice, stirring to coat and toast grains, about 2 minutes. Stir in wine (if using) until absorbed.

Add 1/2 cup (125 mL) of the saffron stock mixture, stirring to prevent rice from sticking to pan and scraping up bottom and side, until liquid is absorbed, about 3 minutes. Repeat with remaining saffron stock.

Add remaining stock, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Taste before adding last 1/2 cup (125 mL); rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.

Remove from heat. Stir in Parmesan cheese, butter and salt.

Nutritional facts Per each of 6 servings: about

  • Sodium 542 mg
  • Protein 9 g
  • Calories 292.0
  • Total fat 11 g
  • Potassium 302 mg
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 38 g


  • Iron 6.0
  • Folate 4.0
  • Calcium 7.0
  • Vitamin A 4.0
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Risotto with Saffron