Saffron risotto (risotto allo zafferano)

Saffron risotto, or risotto allo zafferano, is a classic Italian dish with origins in Lombardy. Based on my overall experience, this risotto offers both a rich history and a unique flavor that comes from the vibrant and costly spice, saffron. Let me show you how I make this creamy, golden dish that’s perfect for any special occasion.

Notes on What to Expect:

This risotto should have a creamy, rich texture with the distinctive, earthy flavor of saffron. The dish should be smooth and golden in color, with each grain of rice still firm but tender. The flavors should be subtle yet aromatic, with the saffron being the star ingredient.

Prep Time: 5 minutes

Course: Main Course or First Course

Equipment Needed

• Large saucepan
• Wooden spoon
• Ladle
• Measuring cups and spoons
• Small saucepan (for the broth)
• > Go get the must-have equipment and ingredients for making a Savory  #Saffron risotto  now.

Ingredients:

• 1 ⅔ cups Carnaroli or Arborio rice
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 5 cups beef or vegetable broth
• 0.1 grams saffron threads (or a pinch of saffron powder)
• ½ cup dry white wine
• ⅓ cup grated Parmesan cheese
• Salt and pepper to taste
• > Go get the must-have equipment and ingredients for making a Savory  #Saffron risotto  now.

Method:

1. Prepare the Broth
   In a small saucepan, gently heat the broth over medium heat, keeping it warm throughout the cooking process.
2. Infuse the Saffron
   If using saffron threads, soak them in 5 teaspoons of warm broth for about 15 minutes to release their color and flavor.
3. Cook the Onion
   In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
4. Toast the Rice
   Add the rice to the saucepan and stir to coat it well with the butter and onion. Let the rice cook for 1–2 minutes until lightly toasted.
5. Add the Wine
   Pour in the white wine and stir until it is fully absorbed by the rice.
6. Gradually Add the Broth
   Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next ladle of broth.
7. Incorporate the Saffron
   After about 9 minutes of cooking, mix in the saffron infusion. Continue adding broth and stirring for another 5–6 minutes until the rice is al dente and the texture is creamy.
8. Finish the Risotto
   Once the rice is cooked to your liking, remove the saucepan from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
9. Rest the Risotto
   Let the risotto rest for about 1–2 minutes before serving.

Variations & Substitutions:

• Vegetarian Option: Use vegetable broth instead of beef broth.
• Seafood Twist: Add prawns or scallops in the final stages of cooking for a luxurious version.
• For Dairy-Free Diets: Omit the butter and Parmesan, and substitute with a plant-based butter and vegan cheese.

Tips:

• Be sure to use a good-quality saffron, as this will significantly impact the flavor and color of the risotto.
• Keep the broth warm to maintain the cooking temperature of the risotto.
• > Go get the must-have equipment and ingredients for making a Savory  #Saffron risotto  now.

Nutritional Information (per serving):

• Calories: ~300–350 kcal
• Protein: ~7g
• Fat: ~15g
• Carbohydrates: ~45g
• Fiber: ~2g

I hope this guide has made making saffron risotto seem a little less daunting! Or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!