Saffron risotto

Saffron risotto

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(11 ratings)

Prep: 5 mins Cook: 35 mins


Serves 4

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal548
  • fat15g
  • saturates8g
  • carbs75g
  • sugars3g
  • fibre3g
  • protein21g
  • salt1.1g
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  • 1.2 litres/2 pints chicken stock
  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, very finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g arborio risotto rice
  • 125ml Fino sherry or dry white wine
  • ½ tsp saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 50g parmesan, or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg yolk
  • rocket salad, to serve (optional)



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Heat the stock in a pan over a very low heat – have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.

  2. Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

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Comments, questions and tips

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15th Sep, 2018
Very good taste and I thought it was very balanced
kate nicole's picture
kate nicole
7th Jan, 2018
"50g parmesan, or vegetarian alternative"? Parmesan is vegetarian. Vegetarians eat cheese.
Stacey Frost
26th Jan, 2018
Research how parmesan is made... therefore it is not classed as vegetarian.
6th Jan, 2018
A lovely recipe, and the egg yolk does add a lovely richness. Removing one star as I did not realise how strong tasting saffron was and used a little less than the suggestion half tsp and found it to be too overpowering, would use just a few strands next time.
12g_COSnowOwl Airsoft's picture
12g_COSnowOwl A...
7th Feb, 2020
Could I use Chinese rice wine as an alternative to wine and sherry?
goodfoodteam's picture
10th Feb, 2020
Hello, thanks for your question! we wouldn't recommend using a vinegar in replacement of the alcohol as we feel it would make the dish too acidic.
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