Saffron Risotto

Saffron risotto alla milanese is one of the most satisfying yet simplest risotto to make!

Here are a few tips for a successful dish:

1. Be patient!
2. Keep a close watch throughout the cooking process.
3. Add your liquid one spoonful at a time and let the liquid be almost fully absorbed before adding another spoonful.
4. Taste your rice often towards the end until you have a creamy risotto rice that is tender with a little bite.

Don’t know what to eat this with? I love pairing this recipe with an Osso Bucco Milanese!

Saffron Risotto

Serves: 8 Prep Time: 5 minutes Cooking Time: 20 Minutes 20 Minutes Total Time: 25 Minutes 25 Minutes Method: Cooked Diet: Vegetarian

Nutrition facts: 279 calories 8.9 g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 8 cups chicken broth
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cups Arborio rice
• 3 pinches saffron threads (can replace with ground saffron)
• 6 tbsp Parmesan cheese, grated
• Salt and pepper, to taste

Instructions

1. In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
2. In a large saute pan, melt butter over medium heat.
3. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads.
4. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy.
5. Remove risotto from heat, add grated cheese, salt and pepper.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.