Risotto with Krokos Kozanis

Risotto with Saffron


(serves 6)

  • A large pinch of Krokos Kozanis (saffron) in stigmas
  • 300gr Basmati rice
  • 2 thin cut echalotes
  • 3 dried whole clove buds
  • 2 whole allspice berries
  • 4 whole black peppercorns
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 4 peeled tomatoes
  • salt


Crush the Kozani saffron, add it in 550ml of hot water and stir. Wash the rice, put it in a bowl filled with cold water and let it soak for half an hour. Drain the rice and let it dry for 10 minutes. In a large frying pan mix the oil, the echalotes, the allspice, the clove buds and the peppercorns and fry them over low heat until the echalotes turn brown.

Add the rice, stir well and fry them altogether for 4 minutes. Add the water with the saffron, the bay leaf and the salt, cover the frying pan and bring to a boil and then simmer for 15 minutes. Cut the tomatoes in four, remove the seeds and cut in cubes. Remove the rice from the heat and add the tomatoes stirring carefully. Cover and leave it for 5 minutes. Served with grilled shrimps souvlaki.

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