Chef Funi's Saffron Risotto | Spekko Rice
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Chef Funi’s Saffron Risotto

Chef Funi’s Saffron Risotto

All Spekko Rice variants make for delicious risotto\'s. If you want a "starchy" risotto - try the Spekko Saman White Rice or Spekko Royal Umbrella Jasmine Rice.

  • Serves: 2
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    1,2 litre chicken or vegetable stock
    100g butter or 90 ml olive oil
    2small onions, finely chopped
    2 garlic cloves, crushed
    1 chopped fresh thyme sprig or 5 ml dried thyme
    200g Spekko Saman White Rice
    2,5 ml powdered saffron or few threads of saffron
    grated rind and juice of ½ lemon
    50g Parmesan cheese, grated (optional)
    salt and pepper for seasoning


    1.Bring the stock to the boil in a large pan. Melt the butter or oil in another pan, then add the onions, garlic and thyme.
    2.Cook gently without colouring for 3 minutes. Add the rice and cook, stirring, for 3 minutes to enable the butter to soak in and soften the rice.
    4.Increase the heat a little and add a cup of stock, allowing the rice to absorb the liquid before adding more. Stir in the saffron.

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