Saffron and Rosemary Risotto

Saffron and Rosemary Risotto

500g Arborio rice

2 tsp brewed Tehran Station Saffron 
1 tsp dried rosemary  
1 chopped onion
1 tsp crushed garlic (preferably fresh)
Approx. 750 ml stock of your choice
1 Red Pepper
4 Chestnut Mushrooms
50ml cream to finish if desired


1. In a large pan with frying oil, add chopped onion, peppers and mushrooms and cook them until soft. Add 1 tsp Tehran Station Saffron, rosemary and garlic cook for a further 2 minutes.

2. Add Rice and cover with stock, cook on a medium heat until the stock has evaporated and then add more, continue with the process until the rice is cooked. Adjust seasoning as required for personal taste (salt & pepper).

3. To finish off, If desired stir in the cream and then add the remaining brewed Tehran Station Saffron or few Stigma to it.


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