Saffron Risotto

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About


  • 1.5 l/52 fl oz/6 cups Beef Stock or ready-made stock


Put the stock and saffron in a saucepan over a medium-high heat and bring to just below the boil, then reduce the heat to a simmer.

Meanwhile, heat the oil and half of the butter in a frying pan over a medium heat. Add the onion and fry, stirring, for 3–5 minutes until softened. Add the rice and stir until coated. Add the wine and leave it to bubble until it evaporates.

Add the