Recipes

Saffron Risotto Recipe

Posted by Niel Neethling on March 27, 2025

This classic Italian dish, known as Risotto alla Milanese, is a testament to the magic of simple ingredients coming together in perfect harmony. At the heart of this dish is saffron, a spice as intriguing as it is precious, lending a unique earthy, grassy, and subtly floral taste, while its vibrant golden hue transforms the risotto into a visual feast.

Saffron in Risotto

Saffron risotto is not just a dish; it’s an experience. The allure of saffron lies in its exotic origins and intensive cultivation process—each thread is handpicked from the delicate Crocus sativus flower, making it as precious as gold in the culinary world. Just a pinch of these crimson threads can transform a dish with its captivating aroma, vivid golden hue, and subtle complexity of flavor, balancing elegance and warmth.

The Perfect Rice for Risotto

Arborio rice, a short-grain variety, is the unsung hero of a perfect risotto. Its unique starch content allows it to absorb liquids and release starches slowly, creating that signature creamy texture without added cream. While Arborio is the most common choice, Carnaroli or Vialone Nano can also be used for slight variations in texture.

Selecting Your Saffron: Cost and Quality

Saffron’s high price reflects its labor-intensive harvest, requiring about 75,000 flowers per pound. For top quality, look for deep red threads with a bold, honey-like aroma, avoiding pale or scentless strands. Opt for threads over powder for authenticity—a little goes a long way in imparting color and flavor.

Saffron Risotto Recipe: Ingredients and Equipment

Before crafting your saffron risotto, gather these essentials:

Saffron Threads: A pinch (about 15-20 threads).
Arborio Rice: 300 grams (about 1.5 cups).
Chicken or Vegetable Broth: 1.2 liters (5 cups), kept warm.
White Wine: 120 milliliters (½ cup), dry.
Onion: 1 medium, finely chopped.
Parmesan Cheese: 50 grams (½ cup), grated.
Butter: 2 tablespoons, divided.
Olive Oil: 1 tablespoon.
Salt and Pepper: To taste.
Heavy-bottomed Pot: For even heat distribution.
Wooden Spoon: For gentle stirring.
Ladle: For consistent broth addition.

Step-by-Step: Crafting Your Saffron Risotto

Patience is key. Start by heating your pot over medium heat. Add olive oil and 1 tablespoon of butter until melted. Sauté the chopped onion until translucent. Add the Arborio rice, stirring to coat each grain, and lightly toast for 1-2 minutes. Add saffron threads, toasting briefly to release their aroma. Pour in the wine, stirring until absorbed. Begin adding warm broth, one ladle at a time, stirring constantly and allowing each addition to absorb before adding more. After 18-20 minutes, check for an al dente texture. Remove from heat, stir in the remaining butter and Parmesan, and season to taste.

Pairing and Serving Suggestions

Serve saffron risotto as a main with osso buco or alongside grilled shrimp for an elegant meal. Garnish with chopped parsley or chives for freshness and vibrancy.