Parmesan | Saffron | Risotto

Parmesan and Saffron Risotto

I have made this risotto in a speedy process. Arborio rice takes around 20 minutes to cook from scratch in a risotto. The rice has been pre-blanched for 8 minutes beforehand. This makes the dish a lot quicker to cook and finish.


  1. Blanched Arborio Rice x 6 Tablespoons
  2. Spanish Onion x ½ 
  3. Garlic Clove x 1
  4. Saffron x Pinch
  5. Parmesan x Small Piece
  6. Vegetable Stock x 300 ml (Freshly made or a stock cube and water)
  7. White Wine x Splash 
  8. Butter x 2 Tablespoons
  9. Chives x 4

Preparing The Ingredients

  1. Peel away the top layers of the onion and fine dice 
  2. Finely chop the garlic
  3. Finely grate 4 Tablespoons of the parmesan
  4. Have extra grated parmesan for the parmesan crisp
  5. Have the vegetable stock hot and ready to use
  6. Cut the chives into very fine slices

Cooking The Saffron Risotto

  1. Lay 2 tablespoons of grated parmesan onto non-stick paper and cook at 180 Celsius for 5 minutes check
  2. Heat a pan to medium heat and add a little oil
  3. Add the onions and garlic and cook for 2 minutes
  4. Stir in the blanched rice and mix for 1 minute
  5. Pour in a splash of white wine and reduce
  6. Add a small ladle of stock and the saffron and cook until absorbed
  7. Mix in the parmesan and butter
  8. Pour in a little stock and mix until absorbed (Repeat this process until the arborio rice is cooked)

Finishing The Dish

  • Leave the risotto to rest for 2 minutes
  • Plate the saffron risotto and top with the parmesan crisp and sliced chives