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!
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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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