This creamy saffron risotto is my most favourite risotto among all. Saffron Risotto is the most simple and easy risotto with loads of flavours

Always try to use good quality rice suit for your risotto. Arborio or carnaroli are what I use. 

Try to make your own broth. Use carrot, onion, celery stalk and tomato(optional) bring it to boil with enough water and season with salt. Keep your broth under heat until you finish your risotto. Because the hot broth helps to cook your rice in correct time that mentioned in the package rather than cold broth. 

If impossible to make your own broth, heat a pot of water with stock cube and bring it to boil. Once it starts to boil low the flame and keep under heat until you done with your risotto. 

And who doesn’t like some burrata on risotto? 

This is my favourite way to treat myself with risotto. What about you?

1.heat a pot with 2tbs of olive oil and add finely chopped 1/2 small onion, sauté about 30 seconds. 

2.meantime heat another pot with 4-5cups of water, 1 carrot, 1 onion, celery stalk and salt.

3.Once it starts to boil low the flame keep under heat until you are done with your risotto. 

4.add 1cup of Arborio rice or any kind of rice good for risotto. Toast about 30 seconds with onion and add 1/4cup white wine and cook until all wine gets evaporated. 

5.add 1g of saffron and mix with rice and start to cook with broth. 

6.for me it was about 4,1/2cup of hot broth and cooked about 15 minutes in medium heat. 

7.at the last two minutes add 1/2cup of grated Parmesan cheese and 2tbs butter and mix with risotto. 

8.serve immediately.