Saffron Risotto

August 3, 2012 by Kenmore

A little bit of saffron goes a long way toward making a truly memorable risotto. Enjoy this one with fresh vegetables and some fine cheese.


preparation time
1 mins

cook time




5 cup vegetable broth

0.5 cup dry white wine

0.25 teaspoons saffron

4 tablespoons unsalted butter

0.33 cup ramps finely minced (can substitute scallions)

1.5 cup carnaroli rice

6 ounces asparagus blanched, shocked and cut into quarter-inch pieces

4 ounces Camembert cheese (can substitute Brie)


Step 1

Crush the saffron, add to white wine; set aside at room temperature for at least 15 minutes.

Step 2

In a saucepan, bring the broth to a steady simmer.

Step 3

Heat 3 tablespoons of butter in a heavy 4-qt. pot over moderate heat. Add the ramps and sauté for 1 to 2 minutes, until softened but not brown.

Step 4

Add the rice to the ramps and butter. Using a large wooden spoon, stir 1 to 2 minutes, making sure to coat all grains, until rice has a nutty aroma. Add white wine and saffron; stir until wine is completely absorbed.

Step 5

Slowly add the simmering broth, a half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup, reserving a quarter cup to add at the end. Stir frequently to prevent sticking.

Step 6

After approximately 18 minutes, when rice is tender but still firm, add reserved broth. Turn off the heat immediately and add asparagus, Camembert and remaining butter; stir vigorously to combine with the rice. Serve immediately.


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