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shutterstock_199287380SAFRON RISOTTO


Allow 2 cups of Italian Arborio rice for 4 people

1 litre of chicken stock

( A hint from Aunt Mirella )  use a good soup cube to make 

  the stock, they are excellent and if you need more 

stock you can easily make it 

½  a medium- sized   glass of white wine

A nob  of butter

1  small finely chopped onion

Grated  Parmisan cheese

A pinch of saffron


 Put a large nob of butter and  the finely chopped onion into a heavy saucepan.

 Let the onion turn a pale golden colour, not brown  then add the rice .

 Stir the rice until it is well impregnated with the butter.

 Now pour in the white wine and stir it on a moderate flame until the wine has nearly been absorbed.

 Start to add in the stock, about a tea cup at a time. (You should keep the stock lightly simmering in another pan.)

Stir in the broth and while it is not necessary to keep stiring, keep an eye on it and as it absorbs into the rice add more stock.

It should take approx. 20-30 minutes but towards the end stir continuously – it depends how you like your rice. In Italy we like it “al dente”  but you may prefer softer rice.

( A hint from Aunt Mirella,) use a wooden spoon rather than a metal one as it doesn’t break the rice grains 

 When the risotto is a creamy mixture, but not sticky add in the saffron.

 Now add in another nob of butter and the grated Parmesan cheese.

 Serve the Saffron Risotto as soon as the cheese and butter have melted.

Serve more butter and grated cheese separately.

Recipe No 3


These can be made if you have some left over Saffron Risotto.



The left over saffron risotto ( Aunt Mirella doubts there will be any risotto left  as it is SO delicious so make sure you make enough for the “ Arancini!)

In fact Saffron Risotto is practically Milan’s National dish.

1 egg ( depending on how much risotto you have but generally 1 egg is enough)

A  couple of tea spoons of grated Parmesan cheese

 A handful of bread crumbs.

Mozzarella cheese ( today, you can find Mozzarella in most  delicatessens)

Extra  Virgin Olive Oil for frying ( A tip from Aunt  Mirella) –  use olive oil not

cooking oil.   



Mix all the ingredients (except the Mozzarella ) into a smooth mixture.

Take a couple of large spoonfuls of the mixture and roll into slightly flattened balls, press into the middle a piece of the Mozzarella and coat with breadcrumbs.

Fry the rice balls in hot oil.

( Another tip from Aunt Mirella ) –you can fry these the day before and then heat them up later

These can also be served as a first course. Kids and grown-ups love them!

(One of  Ask Granny favourite’s recipes!)