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  • Writer's pictureargyleaustraliansaffron

Beef & Saffron Risotto


  • Pinch of Argyle Australian Saffron (approx 6-8 threads)

  • 20gms unsalted butter

  • 1 Tablespoon olive oil

  • 1 Garlic clove, minced

  • 1 Small brown onion, finely chopped

  • 300g beef mince

  • 2 cups arborio rice

  • 1/2 cup dry white wine

  • 3 cups chicken stock

  • 1 400g diced tomaties

  • 4 basil leaves, chopped

  • 1/2 cup freshly grated parmasen cheese

  • Freshly ground pepper


  1. Add the saffron to warmed chicken stock to begin steeping for at least 60 minutes.

  2. In a heavy saucepan, melt the butter with the oil on a medium heat & add the garlic & onion and cook for a few minutes until the onion is just translucent, stirring gently.

  3. Add the mince, stirring until browned

  4. Add the Aborio rice & stir thoroughly. Let cook gently for 1 minute, stirring a few times to prevent sticking

  5. Add in the white wine, stir & let evaporate for approximately 1 minute

  6. Add the tinned tomatoes, basil, & 1 cup of the chicken & saffron stock, & bring to a gentle simmer.

  7. Stir regularly as the stock is absorbed, then add in another ½ cup of stock and continue to simmer & stir.

  8. Start to taste a small amount as all the stock is absorbed (after around 12 minutes) to check when the rice is just done. If required add in more stock & continue to stir.

  9. Once done, remove from heat and mix through parmigiano cheese.

  10. Let sit, covered for 10 minutes, then serve with cracked pepper

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