Saffron risotto

Name: Saffron risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Saffron threads 1 tsp; Carnaroli rice 1.6 cups; Butter ½ cup; Onions 1; Grana Padano PDO cheese to be grated 1 cup; White wine ¼ cup; Water to taste; Vegetable broth 1 quart; Fine salt to taste; Saffron threads to taste

it es br de fr

626

Calories per serving

Vegetarian

Energy Kcal 626
Carbohydrates g 68.1
of which sugars g 3.1
Protein g 13.2
Fats g 32.7
of which saturated fat g 18.94
Fiber g 1.1
Cholesterol mg 100
Sodium mg 894

Difficulty: Average
Prep time: 5 min
Cook time: 25 min
Serving: 4
Cost: Average
Note + 1 night to infuse the saffron threads

PRESENTATION

Golden, comforting color and that signature creamy finish put saffron risotto—especially Risotto alla Milanese—front and center whenever families gather at the table. Warm, soft texture and richness from parmesan cheese and olive oil combine with that beautiful, slightly golden hue for a dish that just feels good the second it arrives at dinner. The delicate, aromatic flavor of saffron risotto is front-and-center, layered over classic Italian notes from the chicken stock and that hint of all-important garlic (kids and grownups tend to both be huge fans). Something about the smooth feel and the gentle, sweet scent makes it a favorite for everything from Sunday family meals to weeknight treat dinners... Typically, the simple and nice appearance gets people reaching for seconds right away. This easy risotto recipe is one families keep coming back to, since it feels both great and a little bit special every time. Whether you're serving Risotto alla Milanese at a holiday party or just want real DEEP comfort on a Tuesday, it's a winning plate that fits right in with Italy's most welcoming flavors.

With busy routines and lots of mouths to feed, families look for reliable, universally loved dishes, and creamy saffron risotto pretty much checks all the boxes. Its amazing flexibility means you can serve it with roasted chicken, simple vegetables, or use as a hearty main—either way, that moist, fluffy touch and plenty of parmesan cheese keep everyone happy. Drizzling in a splash of white wine (or subbing in extra chicken stock for little kids...personal tip!) puts an extra lift in the aroma, while the texture holds up nicely with almost any main course you can think of. Home cooks like this traditional Italian risotto mainly because it usually turns out reliably good and feels a little more festive without being complicated. Great idea for make-ahead entertaining (fills the kitchen with an enticing aroma), or for those nights when you need something familiar but satisfying. However you plate it, Risotto alla Milanese stands out as a versatile, DELICIOUS Italian comfort food that keeps families coming back—even picky eaters tend to clear their plates! Sprinkle that extra parmesan cheese on top, maybe add a salad or simple side, and you've got a family-favorite meal that has good flavor and a pleasing look every single time.

INGREDIENTS

626

Calories per serving

Saffron threads 1 tsp

Carnaroli rice 1.6 cups (320 g)

Butter ½ cup (125 g)

Onions 1

Grana Padano PDO cheese 1 cup (80 g) - to be grated

White wine ¼ cup (40 g)

Water to taste

Vegetable broth 1 quart (1 l)

Fine salt to taste

For garnishing: Saffron threads to taste

Preparation

How to prepare Saffron risotto

To make the saffron risotto, first put the threads in a small glass, pour just enough water 1 to cover them completely, stir 2 and leave to infuse overnight, this way they will release all their color. Next, prepare the vegetable stock. For this recipe you will need one quart. Peel and finely chop the onion 3 so it will dissolve while being cooked and not be detected when tasting the risotto.

In a large saucepan pour 1/4 cup (50 g) of butter from the total amount for this recipe 4, melt it over low heat, then add the chopped onion 5 and let it stew for 10-15 minutes, adding some broth to avoid drying the sauté 6: the onion must be transparent and soft.

Once the onion is stewed, pour in the rice 7 and toast it for 3-4 minutes, so that the grains will seal and keep cooking well. Sweat with the white wine 8 and let it evaporate completely. Now proceed with cooking for about 18-20 minutes, adding the stock one ladle at a time, as needed, as it is absorbed by the rice 9: the grains must always be covered by stock.

Five minutes before the cooking time is up, pour the water with the previously infused saffron threads 10, stir to flavor and dye the risotto to a nice golden color. Once cooked, turn off the heat, add salt 11, stir in the grated cheese and the remaining 1/3 cup (75 g) of butter 12.

Stir and cover with a lid 13. Let it rest for a couple of minutes. At this point, the saffron risotto is ready 14, garnish the dish with a few more saffron threads, and serve the risotto hot 15.

Storage

Keep the saffron risotto, closed in an airtight container in the fridge, for up to two days. Freezing is not recommended.

Tips

The wine you add to the rice must be at room temperature, while the broth must always be boiling when added so as not to slow down the cooking process. Saffron risotto lends itself to be combined with many dishes: in addition to the typical combination with traditional Milanese ossobuco (cross-cut veal shanks), it is also excellent with mushrooms, generally porcini mushrooms, sausages, and scampi and other seafood as well.

Interesting fact

Saffron is the name given to the three saffron threads (more correctly called stigmas) of a delicate wisteria-colored crocus flower, meticulously collected by hand. This explains why it is a rather expensive product, also called "red gold". The subtle threads with their pungent perfume and characteristic carmine color in infusion will release with all their intensity a unique flavor and color, a little magic that has always fascinated the people who have used this precious spice, so much that it is considered the "king of spices".

For the translation of some texts, artificial intelligence tools may have been used.