320 g (about 1 ½ cups) carnaroli rice
1 small onion or shallot, finely chopped
3 tablespoons extra virgin olive oil
50 g unsalted butter
About 1–1.2 L vegetable or chicken stock, kept hot
1 saffron thread packet (or 0.1 g saffron threads)
100 ml dry white wine
70 g grated Parmigiano Reggiano
Salt and freshly ground black pepper, to taste
Risotto allo Zafferano is a classic Italian dish, famously from Milan, celebrated for its vibrant golden color and delicate, aromatic flavor. Infused with saffron threads, this creamy risotto pairs beautifully with meats, ossobuco, or enjoyed on its own for a luxurious yet simple meal.
Preparation
Start with soaking the saffron threads in 2 tablespoons of warm stock or water for 10 minutes to release the color and aroma.Heat olive oil in a large pan and sauté the finely chopped onion until soft and translucent. Add the rice and stir for 1–2 minutes until lightly translucent. Pour in the white wine and allow it to evaporate. Begin adding hot stock one ladle at a time, stirring frequently. After a few minutes, stir in the saffron infusion. Continue cooking until the rice is al dente and creamy (16–18 minutes total).
Off the heat, stir in butter and Parmigiano Reggiano. Adjust seasoning with salt and pepper. Let rest for 1–2 minutes.
Plate, enjoying the risotto’s vibrant golden color and rich, aromatic flavor.
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