Saffron Risotto is a dish that combines rich flavor with comforting texture. It’s surprisingly easy to make, requiring just a few high-quality ingredients and a bit of patience. The result is a creamy, aromatic risotto that feels gourmet yet approachable. Its beautiful golden hue and subtle depth of flavor make it a standout on any dinner table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Arborio rice
Saffron threads
Onion (finely chopped)
Dry white wine
Chicken or vegetable broth (warm)
Butter
Parmesan cheese (grated)
Olive oil
Salt
Black pepper
Directions
In a small bowl, steep the saffron threads in a few tablespoons of warm broth and set aside.
In a large pan, heat olive oil and half the butter over medium heat. Add chopped onion and sauté until soft and translucent.
Stir in the Arborio rice and cook for 1–2 minutes, coating the rice in the oil and butter.
Pour in the white wine and cook, stirring, until the wine is mostly absorbed.
Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
After about 10 minutes of stirring and adding broth, pour in the saffron-infused broth and continue cooking.
Cook the risotto for 18–20 minutes total, or until the rice is tender yet slightly al dente, and the texture is creamy.
Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
Remove from heat and let rest for a minute before serving.
Servings and timing
This recipe makes 4 servings. Prep time: 5 minutes Cook time: 25 minutes Total time: 30 minutes
Variations
Add cooked shrimp or scallops for a seafood twist.
Stir in peas or asparagus tips for added color and texture.
Use a mix of butter and mascarpone at the end for extra creaminess.
Replace white wine with dry vermouth for a subtle flavor variation.
Garnish with fresh herbs like chives or parsley for freshness.
Add a touch of lemon zest for a hint of brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm in a pan over low heat, stirring frequently until creamy again. You can also microwave it in short intervals, stirring in between and adding liquid as needed. Risotto is best enjoyed fresh, but leftover risotto can also be used to make arancini (fried rice balls).
FAQs
What is the best rice to use for saffron risotto?
Arborio rice is ideal because of its high starch content, which creates the creamy texture risotto is known for.
Can I use ground saffron instead of threads?
Saffron threads are preferred for flavor and color, but you can use ground saffron in a pinch. Use a small pinch and dissolve it in warm broth.
Why do I have to stir risotto constantly?
Stirring helps release starch from the rice, creating the creamy consistency that defines risotto.
What wine is best for risotto?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. Avoid sweet wines.
Can I make saffron risotto without wine?
Yes, you can skip the wine and add a bit more broth, though the wine adds depth to the flavor.
Is saffron risotto vegetarian?
It can be made vegetarian by using vegetable broth instead of chicken broth and ensuring your Parmesan is vegetarian-friendly.
Can I make this dish ahead of time?
Risotto is best served immediately, but you can partially cook it (about two-thirds done), cool it quickly, and finish cooking just before serving.
How do I know when the risotto is done?
The rice should be tender with a slight bite in the center, and the overall texture should be creamy and slightly loose, not dry or overly thick.
How much saffron should I use?
A small pinch (about 10–15 threads) is enough. Too much saffron can overpower the dish.
What goes well with saffron risotto?
It pairs beautifully with roasted chicken, grilled seafood, or a simple green salad for a balanced meal.
Conclusion
Saffron Risotto is a timeless Italian dish that delivers elegance with minimal effort. With its warm color, delicate flavor, and creamy texture, it’s perfect as a main course or a luxurious side. Whether you’re cooking for guests or treating yourself to something special, this risotto will bring a touch of gourmet charm to your table.
Saffron Risotto, or Risotto alla Milanese, is a luxurious Italian dish featuring Arborio rice infused with golden saffron, butter, and Parmesan cheese. It’s creamy, aromatic, and perfect for a special yet simple meal.
Author:Catherine
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
1 cup Arborio rice
10–15 saffron threads
1 small onion, finely chopped
1/2 cup dry white wine
4 cups chicken or vegetable broth (kept warm)
2 tbsp butter, divided
1/2 cup grated Parmesan cheese
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
Instructions
In a small bowl, steep saffron threads in a few tablespoons of warm broth and set aside.
In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add chopped onion and sauté until soft and translucent.
Add Arborio rice and cook for 1–2 minutes, stirring to coat with oil and butter.
Pour in the white wine and stir until mostly absorbed.
Add warm broth one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more.
After about 10 minutes, pour in the saffron-infused broth and continue stirring and adding broth as needed.
Cook for a total of 18–20 minutes, until the rice is tender but slightly al dente and the texture is creamy.
Stir in remaining 1 tbsp butter and grated Parmesan. Season with salt and pepper to taste.
Remove from heat, let rest for a minute, and serve warm.
Notes
Add shrimp, scallops, or peas for variations.Use mascarpone along with butter for extra creaminess.Lemon zest or fresh herbs can add brightness and freshness.Risotto is best served immediately but can be used later to make arancini.
