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Saffron risotto

Saffron risotto

A star rating of 4.7 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving


  • 1.2 litres/2 pints chicken stock
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion , very finely chopped
  • 350g arborio risotto rice
  • 125ml Fino sherry or dry white wine
  • ½ tsp saffron
  • 50g parmesan , or vegetarian alternative, grated
  • 1 egg yolk
  • rocket salad, to serve (optional)


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2016

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A star rating of 4.7 out of 5.11 ratings

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