Saffron risotto is one of the most renowned traditional Italian recipes around the world. Like spaghetti alla gricia or carbonara a new version of saffron risotto can also be made without making big changes to the original recipe, but if we never took risks in kitchen, who knows how many dishes we would have never had the pleasure of tasting? 

Saffron risotto can be personalised using pancetta and burrata. The result? A risotto that is even more flavourful thanks to the pancetta in contrast with the freshness of burrata. The preparation of this saffron risotto in essence does not change, but offers so much more flavour. 

Gnocchetti served with a salami meat sauce

The Recipe:

To prepare the risotto with saffron, follow the traditional recipe: finely chop the onion and lightly fry in a pan with 80g of butter over low heat. As soon as the onion is golden, add the rice. Toast the rice, stirring with a wooden spoon.
It will be sufficiently toasted once the rice has absorbed all of the butter. Increase the heat and wet the rice with wine. Let evaporate. The traditional process still applies, adding two ladles of hot broth, stirring until it is absorbed and continuing on in this fashion until the rice is cooked. 

Sauté the pancetta in a pan and add it to the rice along with the sachet of saffron. Mix everything well and get ready to stir. 

Tradition has it that in order to make the perfect risotto, you have to use the remaining butter and grated Parmesan cheese. For the saffron risotto with pancetta and burrata, stir in the butter and season to taste with salt. Cover, let stand for a few minutes then serve decorated with burrata on top of the individual servings.