Last Updated on January 4, 2026
Halibut and Saffron Risotto make an easy, luxurious supper dish
There’s nothing more cathartic for me than making risotto. I love standing and stirring the rice, adding in the stock little by little and watching my risotto come together. Saffron risotto is something of a special occasion treat for me – and perfect topped with scallop, halibut or chunks of monkfish. I sometimes throw in whatever I have in the way of green vegetables (peas, tenderstem broccoli or, as in this case, rocket) to add a little interest. This is a dish that is perfect when you have a smaller piece of fish or a few scallops – though it’s delicious enough without the extra protein. It’s the risotto itself which is the star of the show.
I sometimes like to add creme fraiche at the end – not a traditional concept but one which makes for a creamy finish. But, that’s a personal preference. I don’t add parmesan to a saffron and seafood risotto because the strong cheese might overwhelm the fragrant mixture. Instead, for pure comfort food, creme fraiche works nicely, though the pure gold colour of the saffron risotto is muted a little. Extra butter would have a similar effect.
The main consideration when making a saffron risotto is to make up your saffron early by soaking it in a tablespoon of warm water and adding it at the start of the cooking process – and then, to take your time making the dish.
Start by melting butter in a heavy-based pan. You can substitute the butter with olive oil if you like, but the end result won’t be so creamy. Add the rice and stir it over a very low heat until it starts to go translucent. Then, add in your saffron-infused water and half a glass of dry white wine. Stir and heat until the mixture bubbles and thickens and the liquid is absorbed by the rice.
In the meantime, make sure your stock is piping hot. I use the microwave for this and keep reheating it throughout the cooking process as necessary. Add it to the rice little by little, waiting until it is fully absorbed before putting in more. You should be keeping your risotto looking a bit like the mixture in the saucepan above – with just enough liquid to cover the rice and stop it from sticking to the bottom of the pan. Keep stirring to release as much starch as possible from the rice. Once you think your rice is nearly ready, taste a grain. You are looking to make sure that the rice isn’t overcooked, so it should have just a little bite to it. I add in my green vegetables (if I’m using them) about 3 minutes before the risotto is cooked, so that they stay fresh and vibrant. And, the seafood element is cooked separately in a small frying pan or in foil in the oven, to be added right at the end of making the dish.
The type of rice you use is, of course, a crucial element of making a good risotto. Don’t try to use anything other than one of the risotto rice varieties, each of which comes from a different part of Italy.
The most widely recognized risotto rice and the one I am using here is Arborio. Named after the town of Arborio in Italy’s Piedmont region, it has medium-to-large oval grains. With a high starch content, Arborio is popular because it can easily create a creamy texture. Carnaroli, often referred to as the “king of risotto rice,” is highly prized for its versatility. From northern Italy, Carnaroli has medium, elongated grains that absorb liquid well while maintaining a firm, structured bite. It has a higher starch content than Arborio which results in a creamier texture, and it is more resistant to overcooking. Both of these varieties are widely available now in the UK. Another popular variety in Italy is Vialone Nano, a smaller, round-grained rice from the Veneto region. It is known for its ability to absorb flavours and liquids exceptionally well and produces a velvety, creamy risotto with a delicate bite. With smaller grains, it cooks fast, making it ideal for seafood risotto or lighter dishes where a smooth consistency is desired. There are two other popular Italian varieties – Baldo and Maratelli. Not easy to find in the UK unless you live close to a specialist Italian store or buy online they each have distinct benefits for certain dishes.
Here’s the recipe for making your own saffron risotto.
Saffron Risotto
Ingredients
- 160 grams risotto rice
- 15 grams butter
- pinch pistils saffron infused in water for around 30 minutes
- 1/2 glass dry white wine
- 600 millilitres good chicken stock heated to boiling point
- 1 handful peas, broccoli florets or rocket
- 1 small fillet of halibut or similar
- 1 tablespoon creme fraiche
Instructions
- Put the saffron into a small pot containing 1 tablespoon of very hot water and leave to soak
- melt the butter in a heavy bottomed pan
- add the rice and stir over a gentle heat until the rice starts to turn translucent
- Stir through the white wine and stir the rice until the liquid is absorbed
- Stir through the infused saffrom
- Now start to add the hot stock to the rice, one small ladle at a time
- In the meantime, pan-fry the halibut in butter or bake in foil in the oven
- Continue to add in the stock until the rice looks swollen and cooked. Taste to check and season to taste with salt and pepper
- When the rice is nearly cooked add the green vegetable and stir through. It needs to cook for a further 2 minutes
- Once the rice is cooked, stir through the creme fraiche if you are using it and a few extra pistils of saffron if you like, then stir the risotto vigorously for a minute before covering and putting to one side for a few minutes
- Serve in shallow bowls with the seafood placed on top.
Hello Fiona,
It is great to see you sharing your brilliant recipes on this site. How did I not stumble upon it earlier? Him Indoors and I are looking to eat more fish and seafood, to help keep our fat intake and cholesterol levels healthy. This looks like a fab new recipe to try!
Look forward to coming back to your flexitarian site in the future!