This sun-drenched Saffron & Pecorino Risotto recipe is inspired by the bold flavours of Sicily.
Prep time: 10 mins | Cook time: 25 mins | Serves: 4
Ingredients:
The Grains: 320g Arborio or Carnaroli rice.
The “Red Gold”: 1 generous pinch of high-quality saffron threads (steeped in 3 tbsp warm stock).
The Cheese: 80g Pecorino Siciliano DOP (finely grated).
The Aromatics: 1 small white onion (finely diced), 2 cloves garlic (smashed), 100ml dry Sicilian white wine (like Grillo).
The Liquid: 1.2L light chicken or vegetable stock (kept at a low simmer).
The “Mantecatura” (The Finish): 40g cold unsalted butter, a squeeze of lemon, and extra Pecorino for serving.
Methodology:
The Soffritto: Heat a glug of olive oil in a wide, heavy-bottomed pan. Add the onion and garlic. Sauté on low heat until the onion is translucent but not browned. Remove the garlic cloves and discard.
Toasting the Rice: Turn the heat to medium. Add the rice and toast for 2–3 minutes until the edges of the grains look translucent and they feel hot to the touch. This “seals” the starch for a better bite.
The Deglaze: Pour in the white wine. It should hiss and steam. Stir until the wine has almost completely evaporated.
The Slow Pour: Add a ladle of simmering stock. Stir gently but constantly. Once the liquid is mostly absorbed, add another ladle.
Adding the Saffron: Halfway through the cooking (about 10 mins in), pour in the saffron-infused stock. The rice will instantly turn a vibrant, royal yellow.
The “Al Dente” Moment: Continue adding stock until the rice is tender but still has a slight “tooth” to it (usually 18–20 mins total).
The Mantecatura: This is the most important step! Remove the pan from the heat. Vigorously beat in the cold butter and the grated Pecorino. This creates the famous “all’onda” (wavy) creaminess. Add a tiny splash of stock if it looks too thick.
Chef Tips:
The Temperature Shock: Use cold butter at the end. The temperature difference between the hot rice and cold fat helps create a much more stable, velvety emulsion.
The “Rest”: Let the risotto sit, covered, for a couple minutes before serving. It allows the starch to settle and the flavours to lock together.
The Garnish: Suggest serving this with a few toasted pine nuts or a tiny drizzle of wild Sicilian honey to contrast the salty Pecorino.
You can find the full recipe here https://www.flavoursholidays.co.uk/blog/sicilian-pairings-for-national-cheese-day/
Flavours Holidays is a tour operator specialising in solo traveller holidays since 1998 – offering quality cooking, painting, Pilates, language, nordic walking and photography holidays in Italy, Spain and Morocco. Set in idyllic and unspoilt regions, guests have the opportunity to learn from local chefs and passionate, experienced tutors.
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Dining and Cooking