Saffron and Parmigiano Reggiano risotto

In Food item, Recipes by Sue Marshall

Serves 4


-320g carnaroli or vialone nano rice
-1L vegetable stock
-130g butter
-150g Parmigiano Reggiano, grated
-1 glass of dry white wine
-1 shallot
-0.20g saffron pistils
-salt, to taste


  1. Chop the saffron pistils and let them dissolve in a bowl of stock.
  2. In the meantime, melt 80g butter in a pan, browning the shallot and then add the rice and toast it.
  3. Pour the white wine into the pan and leave to evaporate. Once all the alcohol has evaporated, pour 2 ladles of boiling stock to the side of the pan so the temperature of the rice does not decrease.
  4. Halfway through cooking, add the dissolved saffron.
  5. Once cooked, cream the rice with the remaining butter and grated Parmigiano Reggiano, add salt to taste.
  6. Leave the risotto to rest a minute before serving

Recipe: Francesco Dall’Argine. Photography: John Holdship

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