Risotto allo Zafferano  www.tastetrailsrome.com cooking holidays Rome

Risotto allo Zafferano  www.tastetrailsrome.com cooking holidays Rome

Cooking courses Italy recipe : Risotto allo Zafferano  

A slightly technical dish, but saffron risotto is well worth the effort as the result is sublime taste and texture - A modern classic


Serves 4

For the broth:
Piece of boiled beef
1 carrot
1 onion
1 celery stalk
1 parsley stalk
2-3 peppercorns
Sea salt to taste

For the risotto:
1 2/3 cups rice, preferably Carnaroli
Saffron to taste
½ cup white wine
½ cup Parmigiano Reggiano, grated
Balsamic vinegar, to taste
½ medium onion, finely chopped
2 tablespoons butter
Sea salt & freshly-ground black pepper, to taste

Saffron www.tastetrailsrome.com cooking courses Italy

Saffron www.tastetrailsrome.com cooking courses Italy

cooking instructions

Prep time 30 Mins

To prepare the broth, combine all the ingredients together in a pan, and cover with cold water. Bring to the boil and then simmer for at least two hours, or until the meat is tender. Season the broth with salt, and keep the pot simmering while preparing the risotto.

In a medium saucepan, heat about 1 tablespoon of the butter over medium-high heat, and add the onion, sauté until it becomes soft and translucent, about 20 minutes.

Add the rice to the pan, and lightly toast it, stirring constantly, until it becomes fragrant. Add the white wine, and stir until it has evaporated and the rice is translucent with just a small pearl visible in the center of the grain.

Add 1 ladleful of the broth, stirring until all of the liquid has been absorbed. Using a spatula, collect all of the grains from the sides of the pot, and stir into the mixture so that the rice cooks evenly. Continue adding about a ladleful of the warm stock at a time, stirring constantly to ensure even cooking. Taste the rice before each addition of broth to gauge how close it is to being cooked and to adjust the seasoning with salt.

While the rice is cooking, toast the saffron in a small pan over low heat. Crumble the toasted saffron, and combine with a small amount of the broth.

When the rice is al dente, stir the saffron-infused broth into the risotto. Season with salt, to taste. Remove the pot from the heat, and add the butter and Parmigiano Reggiano. Stir until the ingredients are completely incorporated.

Serve the risotto into four warm bowls, and finish each dish with a spoonful of “tradizionale” balsamic vinegar from Modena.

Why not check out our other Cooking courses Italy recipes 


This recipe is an example of what to expect with Taste Trails Rome | Cooking courses Italy.  What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .

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