Rinse the raw rice thoroughly and soak in cold water for about 2 hours. Drain and set aside.
Place saffron in 1/4 cup of warm water and let steep for 15–20 minutes to extract a rich golden-colored saffron infusion.
Heat olive oil in a pan and sauté minced shallot until fragrant.
Add the soaked rice to the pan and stir continuously until coated with oil and translucent.
Gradually add warm chicken stock, one ladle at a time, stirring constantly to prevent sticking while cooking the rice.
When the rice is halfway cooked, pour in the saffron infusion and mix well to evenly distribute the color.
Turn off the heat when the rice grains are slightly chewy. Add butter and grated cheese, then stir quickly using residual heat to create a creamy consistency.
Soak rice for 2 hours, and steep saffron in warm water to extract color and aroma.
Sauté shallot and soaked rice in oil until translucent.
Add warm chicken stock gradually, stirring as you cook, then incorporate the saffron liquid.
Turn off heat, add butter and cheese, and stir quickly with residual heat to finish creamily.
Cooking tips 💡
Always use warm chicken stock when making risotto—this maintains consistent pan temperature and ensures even cooking.
Do not soak raw rice longer than 2 hours, as it may become mushy during cooking.
Since butter and cheese add saltiness, taste before adding extra salt at the end.
Recommended for 🙋
⭐Those who want to enjoy authentic Italian risotto at restaurant quality at home.
⭐People looking for a classic side dish to serve with ossobuco.
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