Main Course
Achieve the luxurious creaminess and vibrant flavor of classic saffron risotto in under 30 minutes. This efficient recipe streamlines the process for a delightful weeknight meal, delivering rich, golden rice infused with aromatic saffron and savory Pecorino cheese.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
1Onion
55 mlPecorino Romano cheese
200 gCarnaroli rice
80 gButter
150 mlWhite wine
500 mlBeef broth
5 mlSaffron
130 mlWater
5 mlSalt
2½ mlBlack pepperMise en Place: Finely chop the onion, grate the pecorino Romano cheese, and measure out the carnaroli rice, butter (dividing into two 40g portions), white wine, beef broth, salt, and black pepper. Combine 5 ml saffron with 130 ml boiling water in a small heatproof container and let steep for 5 minutes. Heat the 500 ml beef broth in a separate pot and keep it warm over low heat.
80 gButter1OnionMelt half of the 80 g butter in a large, heavy-bottomed pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until softened and translucent.
200 gCarnaroli riceAdd the 200 g carnaroli rice to the pan. Stir continuously for 2 minutes to gently toast the rice until the edges become translucent.
150 mlWhite wine500 mlBeef brothPour in the 150 ml white wine. Stir until the wine is completely evaporated, about 2 minutes. Immediately add a ladleful of the hot beef broth, just enough to cover the rice, and stir.
500 mlBeef brothContinue adding the hot beef broth, one ladleful at a time, allowing each addition to be almost fully absorbed before adding the next. Stir frequently and vigorously. Cook for about 14 minutes, or until the rice is almost al dente.
5 mlSaffronStir in the steeped saffron liquid. Continue cooking for another 2-3 minutes, stirring constantly, until the rice is al dente and the risotto has a creamy consistency and vibrant golden color.
80 gButter55 mlPecorino Romano cheese5 mlSalt2½ mlBlack pepperRemove the pan from the heat. Stir in the remaining butter, 55 ml pecorino Romano cheese, salt, and black pepper. Stir vigorously to emulsify the butter and cheese, creating a super creamy risotto.