Risotto con pistilli di zafferano - Valle del Crati

A classic of Italian cuisine, a refined and delicious first course.

To prepare it to perfection and obtain a creamy, au-lait risotto, a few basic steps such as roasting and deglazing must be observed. Thanks to the use of pistils, then, you get an even tastier risotto.

How to use our saffron pistils?

Lightly crush the stigmas (pistils) and steep them in a little lukewarm water (about a coffee cup) for at least 40 minutes.

Add to the dish at the half/full cooking time and stir well.

A quantity of 17 stigmas is sufficient for 1 person. 

Ingredients for 4 persons

· Saffron pistils (about 40/50 pistils)

· 320 g Carnaroli quality rice

· 125 g butter

· 1 onion

· 80 g grated cheese

· 40 g white wine

· 1 l vegetable stock

· salt to taste 


First place the pistils in a small glass, pour water over them (the pistils must be completely covered) and leave to infuse for at least 40 minutes.

In the meantime, prepare the vegetable stock (you can also use a stock cube as an alternative).

Finely slice the onion and melt 50 g of butter in a suitable pan (the rest will be used for stirring the risotto); as soon as it has melted, add the onion and brown until golden.

Now it is time to add the rice: toast it well for 3 minutes, then deglaze with the wine and let it evaporate well. Add a ladleful of stock at a time and stir continuously, allowing it to absorb well before adding more stock (this will take about 18-20 minutes, depending on the quality of the rice).

About 5 minutes before the end of cooking time, add the water with the pistils and stir well.

When cooked, turn off the heat and add the cheese and the remaining butter and stir; let it rest for a few minutes before serving.

Garnish with a few saffron pistils if desired!