Saffron risotto, also known as risotto alla Milanese, is a classic Italian dish known for its rich and creamy texture and vibrant yellow color.
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How to cook Saffron Risotto:
Saffron risotto, also known as risotto alla Milanese, is a classic Italian dish known for its rich and creamy texture and vibrant yellow color. Here's a recipe to make saffron risotto:
- 1 ½ cups Arborio rice (or other short-grain rice suitable for risotto)
- 4 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional garnish: additional grated Parmesan cheese, chopped fresh parsley
- In a small bowl, dissolve the saffron threads in 1/4 cup of warm water and set aside.
- In a saucepan, heat the vegetable or chicken broth over medium heat until it comes to a simmer. Keep it warm throughout the cooking process.
- In a large, heavy-bottomed pot or deep skillet, melt the butter with the olive oil over medium heat.
- Add the chopped onion to the pot and sauté for a few minutes until it becomes translucent and fragrant.
- Add the Arborio rice to the pot and stir to coat it with the butter and oil mixture. Cook for a couple of minutes, stirring occasionally, until the rice grains start to become translucent around the edges.
- Pour in the white wine and cook for a few minutes, stirring constantly, until the wine is absorbed by the rice.
- Begin adding the warm broth to the pot, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding the next. Repeat this process, stirring frequently, until the rice is al dente (cooked but still slightly firm to the bite). This usually takes about 20-25 minutes.
- Stir in the saffron-infused water along with the dissolved saffron threads. Continue cooking and adding the broth as needed until the rice reaches the desired consistency. The risotto should be creamy but still have a slight bite to it.
- Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Let the risotto rest for a couple of minutes to allow the flavors to meld together.
- Serve the saffron risotto hot, garnished with additional grated Parmesan cheese and chopped fresh parsley if desired.
Saffron risotto is a comforting and elegant dish that can be enjoyed as a main course or as a side dish. The creamy rice with the subtle floral flavor of saffron is a true delight. Enjoy the indulgence of homemade saffron risotto!
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