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Saffron risotto


Saffron risotto

For 4 persons


1 litre chicken stock

10 NIIDA-saffraan threads

350 gram risotto rice

2 tablespoons olive oil

75 gram butter

3 shallots

100 ml white wine

80 gram grated Parmesan cheese

A pinch of freshly ground pepper


1- Heat stock and stir in saffron threads

2- Heat oil with 50 g butter in a frying pan.

3- Add shallots and sauté over medium heat until translucent

4- Add risotto rice and fry briefly

5- Deglaze with white wine. Stir continuously until risotto has fully absorbed wine.

6- Add one-third of the stock to the pot and stir until fully absorbed. Repeat this process twice with the remaining beef stock.

7- Cook, stirring constantly, until risotto is creamy but rice is still al dente (20 min-25min)

8- Stir in grated Parmesan cheese to taste. Season risotto with salt and pepper. Garnish with some more Parmesan cheese

9- Serve risotto in four deep plates and let the remaining butter melt on top

You can buy Afghan's purest saffron in our shop.