Saffron risotto (risotto alla Milanese) is a traditional Italian dish out of Milan that is rich, creamy, and fragrant. You can serve it as a primo piatto (first course) or alongside your favorite meat or fish! This risotto's vibrant golden hue and distinct flavor make it a satisfying side dish you won't soon forget!
Easy Saffron Risotto Recipe To Make
If you're looking for a satisfying and delicious Italian side dish that's perfect for any occasion, look no further than saffron risotto. It's creamy, flavorful, and surprisingly easy to make!
You'll need a few key ingredients: Arborio rice, chicken broth, white wine, shallots, garlic, butter, Parmesan cheese, and of course, saffron. The saffron gives the dish its signature golden color and delicate flavor!
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🌎 Origin
Risotto alla Milanese, or saffron risotto, is a traditional dish originating in Milan, Italy. It's been traced back to the 16th century when saffron was first introduced to Italy through trade routes from the Middle East.
It's said to have been created by a young apprentice working on the stained-glass windows of the Duomo di Milano (Milan Cathedral). According to the legend, the apprentice was inspired to add saffron to the rice he was cooking as a prank after seeing the vibrant yellow color of the stained glass.
The resulting saffron rice dish was a surprising success! Today, this recipe is a beloved part of Milanese cuisine and is enjoyed throughout Italy and the world.
🥘 Saffron Risotto Ingredients
For such a flavorful recipe, the list of ingredients is pretty short! As always, if you choose to make any substitutions know that it may alter the overall taste and consistency.
- Broth - 3-4 cups of chicken broth, stock, or a chicken broth substitute. (I recommend using low-sodium broth).
- Cooking Oil - 2 tablespoons of extra virgin olive oil (EVOO).
- Shallot - 1 medium shallot, minced, or a shallot substitute.
- Garlic - 1 teaspoon of minced garlic (about 1 clove).
- Risotto Rice - ½ cup of arborio rice (or carnaroli risotto rice). Look at my page on the best risotto rice for more rice suggestions.
- White Wine - ½ cup of dry white wine for deglazing the pan.
- Saffron - ½ teaspoon of saffron threads or ¼ teaspoon of saffron powder.
- Seasoning - ¼ teaspoon of both salt & pepper (to taste).
- Parmesan Cheese - ½ cup of Parmesan cheese (shredded, plus more for garnish if desired). Freshly shredded will melt the best.
- Butter - 2 tablespoons of butter or a butter substitute (softened at room temperature).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Saffron Risotto
The key to making a perfect saffron risotto is to take your time and follow a few simple steps. Grab a knife, cutting board, measuring utensils, skillet, cheese grater, and a silicone spatula to get started.
One batch of this saffron risotto makes 4 servings as a side dish or 2 hearty servings if it's the main course.
Saffron Risotto (Risotto alla Milanese)
- Warm the broth. Heat your 3-4 cups of chicken broth in a saucepan over high heat until it boils. Reduce heat to simmer and leave it aside to add to the risotto.
- Saute the shallots. Heat a large skillet with 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the 1 medium shallot and saute for 1-2 minutes. Add the ¼ teaspoon each of salt & pepper and 1 teaspoon of minced garlic, then continue to saute for 30 seconds.
- Cook the rice. Add ½ cup of arborio rice, then continue cooking the rice and shallot, stirring frequently. Cook the rice kernels for 1-2 minutes, then add ½ cup of dry white wine and deglaze the pan. Add ½ teaspoon of saffron and stir as the wine is absorbed (about 1 minute).
- Add broth. Ladle a portion of broth into the pan (starting with 1 cup, which is typically 3-4 ladles full). Stir occasionally while the rice simmers and absorbs the liquid. Add more broth as needed while the rice cooks, about ½ cup at a time.
- Taste test. After about 15 minutes of cooking the risotto, the rice will absorb the broth more slowly. Add the portions of broth in smaller ¼ cup quantities until the rice kernels are al dente. Start testing the rice for texture at this 15-16 minute mark.
- Stir in cheese and butter. When al dente texture is achieved, remove the risotto from the heat and stir in the ½ cup Parmesan cheese and 2 tablespoons of butter until melted. Serve immediately in heated bowls or plates. Garnish with more freshly shredded Parmesan cheese if desired.
I love pairing the flavor of saffron with fish or seafood like this pan-seared swordfish. It's also incredible with baked or roasted chicken, like these baked boneless chicken thighs! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Risotto should be cooked in a big skillet to allow the rice to bump against the other kernels while simmering to release the starches. *This is why you don't have to stir your risotto non-stop.
- Always use heated broth. If your simmer slows when you add broth amounts, increase the heat on your broth. Try to keep your rice simmering constantly. *This will ensure your risotto cooking time (once the broth is added) is 20 minutes.
- Heated dishes are the key to your risotto texture and consistency being amazing from start to finish. Don't opt out of popping your dishes into the microwave for a few seconds!
🥡 Storing & Reheating
Once your risotto has cooled, put it in an airtight container and refrigerate it for up to 5 days. I don't recommend freezing risotto because its creamy texture won't be the same when thawed.
Reheating Saffron Risotto
You can reheat individual portions of risotto in the microwave. Otherwise, bring a few tablespoons of broth or water to a simmer over medium heat and add the leftover risotto. Heat and stir frequently for a few minutes until warmed through.
Stop by my post on how to reheat risotto for more detailed instructions!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes, saffron risotto is gluten-free as long as you use gluten-free broth, and double-check that the rice you use is labeled as gluten-free. Arborio rice is naturally gluten-free, but cross-contamination can occur during processing or packaging.
Saffron risotto is best served fresh and hot, though you can technically make it in advance and reheat it on the stovetop. To prevent the rice from becoming too dry or clumpy, store it in an airtight container in the fridge and reheat it with a splash of broth or water.
It is rich and creamy like any risotto but has a very distinct flavor and yellow color from the inclusion of saffron. It is cheesy and rich with subtle earthy flavors and a hint of floral fragrance.
🍝 More Italian Favorites
- Polenta Cakes - Crispy on the outside and creamy on the inside, these polenta cakes are a perfect blend of texture and flavor!
- Risotto Balls - These golden-fried risotto balls are the ultimate Italian comfort food!
- Instant Pot Porketta Roast - With the help of your trusty Instant Pot, this succulent Porketta roast will be on your table in no time!
- Pasta Alla Norma - Simple yet satisfying, this classic Sicilian pasta dish tossed with eggplant and tomato sauce is a must-try!
- Italian Dressing- Tangy, zesty, and flavorful, Italian dressing is the perfect finishing touch for any salad or marinade.
- Caprese Salad - Bursting with color and flavor, this classic Italian salad of tomatoes, fresh mozzarella, and basil is a summertime favorite.
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📖 Recipe Card
Saffron Risotto (Risotto alla Milanese)
Ingredients
- 3-4 cups chicken broth (low-sodium broth is recommended)
- 2 tablespoon olive oil (extra virgin)
- 1 medium shallot (minced)
- 1 teaspoon garlic (minced)
- ¼ teaspoon each, salt & pepper (to taste)
- ½ cup arborio rice (or carnaroli risotto rice)
- ½ cup dry white wine
- ½ teaspoon saffron threads
- ½ cup Parmesan cheese (shredded, plus more for garnish if desired)
- 2 tablespoon butter (softened, at room temperature)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat your 3-4 cups chicken broth in a saucepan over high heat until it boils. Reduce heat to simmer and leave it aside to add to the risotto.
- Heat a large skillet with 2 tablespoon olive oil over medium heat. Once the oil is shimmering, add the 1 medium shallot and saute for 1-2 minutes. Add the ¼ teaspoon each, salt & pepper and 1 teaspoon garlic then continue to saute for an additional 30 seconds.
- Add the ½ cup arborio rice then continue cooking the rice and shallot stirring frequently. Cook the rice kernels for 1-2 minutes, then add ½ cup dry white wine and deglaze the pan. Add the saffron and stir as the wine is absorbed, about 1 minute.
- Ladle a portion of broth into the pan (starting with 1 cup, which is typically 3-4 ladles full). Stir occasionally while the rice simmers and absorbs the liquid. Add more broth as needed while the rice cooks, about ½ cup at a time.
- After about 15 minutes of cooking the risotto, the rice will start to absorb the broth more slowly. Add the portions of broth in smaller ¼ cup quantities until the rice kernels are al dente. Start testing the rice for texture at this 15-16 minute mark.
- When al dente texture is achieved, remove the risotto from heat and stir in the ½ cup Parmesan cheese and 2 tablespoon butter until melted. Serve immediately in heated bowls or plates. Garnish with more freshly shredded Parmesan cheese if desired.
Notes
- Risotto should be cooked in a big skillet to allow the rice to bump against the other kernels while simmering to release the starches. *This is why you don't have to stir your risotto non-stop.
- Always use heated broth. If your simmer slows when you add broth amounts, increase the heat on your broth. Try to keep your rice simmering constantly. *This will ensure your risotto cooking time (once the broth is added) is 20 minutes.
- Heated dishes are the key to your risotto texture and consistency being amazing from start to finish. Don't opt out of popping your dishes into the microwave for a few seconds!
- To store: Once your risotto has cooled, put it in an airtight container and refrigerate it for up to 5 days. I don't recommend freezing risotto because its creamy texture won't be the same when thawed out.
- To reheat: You can reheat individual portions of risotto in the microwave. Otherwise, bring a few tablespoons of broth or water to a simmer over medium heat and add the leftover risotto. Heat and stir frequently for a few minutes until warmed through. Stop by my post on how to reheat risotto for more detailed instructions.
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