You know how I love risotto around here. From basic risotto to low carb cauliflower risotto and even truffle risotto, I’ve tried them all. So naturally when I got my hands on a few precious strands of saffron, I had to make this classic saffron risotto recipe!
Why you’ll love This Risotto Flavor
What is Risotto alla Milanese?
While all risotto is Italian, Risotto Milanese comes from the Lombardy region of northern Italy. And what makes this type of risotto different from others? The simple addition of saffron!
Ingredients for Saffron Risotto
You’ll need a few basic ingredients to make this flavor.
Vegetable Broth: The warmed broth is the liquid that cooks the rice. I like to add my saffron to the broth to help extract the flavors (here’s how to make your own vegetable broth form scraps!) Saffron: The star of the show! This delicate spice has an earthy, floral flavor that works well in a mild dish like risotto. Butter: Butter is the heart of creamy risotto, providing richness and depth to the dish. Use half of it for sautéing your flavor base, and the other half for finishing the risotto. Shallots, Garlic and Salt: Our flavor base! Feel free to use yellow onion if you can’t find shallots. Arborio Rice: The type of rice is crucial for a creamy and velvety risotto. Arborio rice, with its high starch content, absorbs the liquid while creating a creamy texture thanks to its starches. Carnaroli works even better here, but can be difficult to find. Dry White Wine: Wine adds a layer of acidity to the risotto while also helping to deglaze the pan. It’s optional, but highly encouraged! Parmesan Cheese: Grated parmesan brings a salty richness to the risotto. Opt for grating it yourself rather than buying pre-grated cheese – the flavor and meltability are better!
How to make Saffron Risotto
Making this risotto is simple and virtually foolproof. You’ll just:
Storage
Risotto is best served fresh off the stove! If you have leftovers:
Which Wine Is Best For Risotto?
When it comes to making this saffron risotto, look for a low or moderately priced dry white wine, like pino grigiot or sauvignon blanc. It doesn’t need to be expensive, as we’re mainly using it for acidity and to help deglaze the pan. P.S. Love risotto? Here are 10 risotto recipes to try next!
