Saffron Risotto

Le risotto au safran

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 100 g ( oz) Carolina rice (round-grain)
  • a pinch of saffron
  • 150 g ( oz) ripe tomatoes
  • 1 tablespoon chopped onion
  • 300 ml (½ pint) stock made with 2 chicken stock cubes
  • 3 tablespoons dry white wine
  • 60 g (2 oz) butter
  • 3 tablespoons grated Parmesan
  • 1 sprig thyme
  • salt, pepper


  1. Cook the chopped onion in 20 g ( oz) butter in an enamelled cast-iron casserole for 5 minutes, without letting it brown. Meanwhile, make the stock with 2 chicken stock cubes and 300 ml (½ pint) water.
  2. Pour the rice onto the onions in the casserole and stir until the rice is shining and coated with the butter. Pour in the stock, add the sprig of thyme and simmer over a very low heat for 20 minutes, covered. When the rice is cooked allow it to rest for 5 minutes, off the heat, before removing the lid.
  3. While the rice is cooking, bring 1 litre ( pints) water to the boil and plunge in the tomatoes, having first removed the stalks. After 1 minute remove them and refresh under the cold tap. Peel them, cut them in half and press each half in your hand to expel the seeds and excess moisture. Chop them finely, and add to the cooked rice.
  4. Just before you want to serve the risotto, return the casserole to the heat and add the white wine and saffron, stirring with a wooden spoon. Simmer for 2 minutes, then add the remaining butter and the grated Parmesan. Mix well and season with salt and pepper. Serve the risotto, which should be creamy, in the casserole.