Gorgeous Saffron Risotto
This gorgeous Risotto Milanese or Saffron Risotto has a specific, intense, fantastic flavor. Its vivid color is beautiful, and when you serve this risotto with Osso Buco, it is a match made in heaven. These are the reasons why we adore this recipe:
- very creamy, intense, and vividly yellow
- the recipe takes only 35 minutes to make
- a simple, beginner-friendly recipe
- the grated parmesan on top adds a lovely saltiness
- store in the fridge or use any leftovers for arancini
Essential Ingredients for Risotto Milanese
There are a few ingredients in this Risotto Milanese recipe, but some are essential, and we don't recommend substituting them. You will find the whole recipe with written instructions below.
Saffron - it's essential to use real saffron, not safflower, in this recipe, as the result won't be the same.
Rice - we used this Sant'Andrea rice that doesn't overcook easily. Choose risotto rice for this recipe.
Wine - use white wine. Alcohol evaporates while cooking, so this risotto is appropriate for kids too.
Vegetable Broth - use vegetable broth if you have it at home; it's super easy to make it from scratch with leftover vegetables. Optionally use water.
Parmesan - freshly grated Parmesan cheese is always a fantastic idea for risotto.
Storing
There is a simple way to store this delicious Risotto Milanese.
Keep the chilled homemade risotto, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a pot. Reheat slowly and while stirring occasionally.
If you want, you can use the leftovers for this amazing Arancini recipe. These fried rice balls with Mozzarella are simply divine.
How to make Risotto Milanese at home (video)
Check this quick video to master making Risotto Milanese at home.
Next, try these risotto recipes
- Risotto Bianco
- Butternut Squash Risotto with Prosciutto
- Roasted Cherry Tomato Risotto
- Asparagus Risotto
- Seafood Risotto
- Creamy Pea Risotto with Shrimp
Thank you, Zlato Polje for the delicious rice and for sponsoring this post.
METHOD
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prepare the saffron
Stir to combine saffron and hot water in a small bowl. Set aside for 15 minutes.
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cook the rice
Place a medium pot over medium heat. Add olive oil and diced onion. Cook for 5 - 8 minutes for the onion to soften, stirring occasionally. Add the rice and cook for another 5 minutes.
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cook the risotto
Increase the heat and add white wine to the rice. Cook for 2 minutes for the alcohol to evaporate. Gradually, ladle by ladle, and start adding the vegetable broth. Add the next ladle of broth only when the first one is cooked into the rice. Repeat the process until the rice almost cooks. It will take about 14 - 16 minutes. Make sure to stir the risotto regularly.
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finish and serve
Remove the risotto from the heat and stir the butter and grated parmesan cheese. Season to taste with salt and pepper. Cover with a lid and set aside for 3 minutes, then serve.
