Saffron Risotto

The classic accompaniment to Osso Buco, Giorgio Locatelli's recipe for delicious, creamy, saffron-scented risotto couldn't be easier to follow
By Giorgio Locatelli
Saffron Risotto
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 2 tbsp cold butter, diced, plus extra to serve
  • 1 small onion, finely chopped
  • 160 g superfino carnaroli rice
  • 200 ml white wine
  • 750 ml hot chicken stock, preferably home-made
  • 2 pinches saffron
  • 2 tbsp finely grated parmesan
  • black pepper


1. Melt the butter in a heavy-based casserole over medium-low heat. Add the onion and cook very slowly for 5-7 minutes until soft.

2. Add the rice and stir for a few minutes until heated through and well coated with the butter.

3. Stirring continuously, add the white wine and cook for a few minutes to allow the alcohol to evaporate.

4. Add a ladleful of the hot chicken stock and the saffron. Stir until the stock is absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed - about 15-17 minutes. When cooked, the rice should be 'al dente' - tender but firm in the centre. If it is not tender, add more stock, but not enough to turn the rice into a solid mass.

5. When the rice is cooked, remove from the heat and leave to rest for about 1 minute.

6. Stir in two knobs of butter and the Parmesan. Season to taste and transfer to a serving bowl.

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