Risotto Allo Zafferano – Creamy, buttery, and irresistibly delicious, Risotto Allo Zafferano is easy to make and ready in 30 minutes. The fragrant dish boasts aromatic saffron threads (like our Persian Saffron Rice), arborio rice, parmesan cheese, and other pantry ingredients for a restaurant-worthy meal or side dish.
WHAT IS RISOTTO ALLO ZAFFERANO?
Risotto Allo Zafferano, or Saffron Risotto, is a classic Italian dish. It has a rich, creamy texture and a bright yellow color from the saffron threads. It is often served as a primo piatto (first course) in Italy and can be enjoyed on its own or as a side dish with meat or fish.
INGREDIENTS FOR SAFFRON RISOTTO
- Rice: Risotto is made with arborio rice, a starchy, short-grain rice that gives the dish its famously creamy texture. You can also make it with Carnaroli rice.
- Saffron: Use saffron threads, not saffron powder, and take the time to bloom the threads before using them in the recipe. This process draws out the richness and fragrance of the saffron. Bloom the stems by gently mixing them with a hot liquid, like white wine or stock. Purchase saffron at local Indian or Arab markets.
- Butter: I prefer to use high-quality butter, like Kerrygold, since butter is central to the dish.
- Shallot: One finely diced shallot will do, but you can also use onion.
- White Wine: Dry white while cooks off quickly but adds a nice flavor.
- Chicken Stock: Chicken broth is the traditional choice, but you can also use vegetable or beef broth.
- Parmigiano Reggiano: A hard, salty cheese like parmesan adds richness and umami. It’s typically grated and stirred into the risotto before serving.
SUBSTITUTIONS AND VARIATIONS
Customize the dish by adding sautéed mushrooms (porcini and chanterelles) or peas to make the rice dish more filling.
HOW TO MAKE RISOTTO ALLO ZAFFERANO
The full recipe with measurements is in the recipe card below.
Add the saffron stems to a small dish with two tablespoons of white wine or chicken stock; set it aside to bloom. Then, warm half the butter in a saute pan over medium heat.
Add the shallots and cook until they soften, for about 3 minutes.
Stir in the reserved rice; cook for 30 seconds.
Pour in the white wine and reduce until it evaporates. Then, pour just enough chicken stock to cover the rice. Simmer while stirring until the stock evaporates.
Add the remaining chicken stock to the rice. Simmer and stir until the stock is fully absorbed.
Pour the reserved saffron mixture over the rice and stir to combine. Simmer for 5 minutes.
Then, remove the pan from heat and stir in the remaining butter and Parmigiano Reggiano; taste and season with salt and pepper to serve.
EXPERT TIPS
- Use short-grain rice like arborio or carnaroli. These types of rice have a higher starch content, making them ideal for preparing risotto as they absorb liquids and create a creamy texture.
- Toast the rice with butter and shallots for no more than 30 seconds before adding the wine to enhance the flavor of the rice; doing so seals the starch and gives it a creamy texture.
- Add the broth gradually, stirring constantly; this will help the rice absorb the liquid and release the starch to create a creamy texture.
- Risotto takes time and patience, so don’t rush the process. Continue stirring and cook the rice over medium heat until it becomes al dente. The rice should be creamy but slightly firm. Avoid cooking for so long that it becomes mushy.
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WHAT TO SERVE WITH RISOTTO?
Risotto is a versatile dish served as a standalone meal or a savory side dish. Here are some suggestions for what to pair with our creamy Saffron Risotto:
- Grilled or roasted vegetables such as asparagus, mushrooms, Zucchini, or eggplant.
- A light salad with our Homemade Salad Dressing cuts through the rich risotto to provide a tasty balance of flavors.
- Grilled or roasted chicken, beef, or fish.
- A slice of crusty bread or zesty garlic bread can help you soak up every bit of the delicious risotto.
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; they will keep for 3-4 days.
- Freeze – Once the dish has cooled, transfer it to a freezer-safe container or bag for storage. It will freeze for 3 months.
- Thaw- Before serving, defrost it in the refrigerator overnight.
- Reheat – Warm leftovers in the microwave or on the stovetop over medium heat. You can also place the frozen risotto in the oven in a covered dish and warm it at 350° F (176° C) for 20 minutes.
- Repurpose- If you want to breathe new life into leftover risotto, consider making arancini, crispy-fried balls of risotto stuffed with gooey, melty cheese, and other fillings. Fry them just like you would Mac and Cheese Balls. Alternatively, stuff poblano or bell peppers with risotto or transform the leftovers by adding them to a soup.
FREQUENTLY ASKED QUESTIONS
Where does Risotto Allo Zafferano come from?
Risotto alla Milanese is a timeless recipe originating in the Lombardia region of Northern Italy. Cherished for centuries, the earliest recorded recipe for the traditional Milanese dish dates back to the early 18th century (Source).
What does risotto alla milanese taste like?
The rice has a rich, buttery flavor with a subtle hint of saffron. The saffron provides a unique floral aroma and gives the rice its beautiful golden color. The rice used in risotto is a short-grain variety that becomes creamy when cooked in broth, giving it a velvety texture.
How is risotto different from rice?
Despite its appearance, risotto differs from other rice dishes because it uses a special high-starch, short-grain rice such as Italian Arborio, Carnaroli, or Vialone Nano rice; this variety of rice is unique because it absorbs liquid without becoming mushy.
Can I make this recipe vegan?
To make the recipe vegan-friendly, you can easily substitute butter with vegan butter and use vegetable stock instead of chicken stock. These simple swaps will ensure the dish remains flavorful and delicious while making it suitable for a plant-based diet.
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Risotto Allo Zafferano
Equipment
- Small Dish
Ingredients
- ½ teaspoon saffron stems
- 2 tablespoon white wine or chicken stock, warm
- 4 tablespoons butter, divided
- 1 shallot, finely diced
- 1½ cups arborio rice
- ½ cup white wine
- 4 cups chicken stock
- ½ cup Parmigiano Reggiano, micro-grated
- salt, to taste
- black pepper, to taste
Instructions
- Add the saffron stems to a small dish with two tablespoons of white wine or chicken stock; set it aside to bloom. Then, warm half the butter in a saute pan over medium heat.
- Add the shallots and cook until they soften, for about 3 minutes. Stir in the reserved rice; cook for 30 seconds.
- Pour in the white wine and reduce until it evaporates. Then, pour just enough chicken stock to cover the rice. Simmer while stirring until the stock evaporates.
- Add the remaining chicken stock to the rice. Simmer and stir until the stock is fully absorbed.
- Pour the reserved saffron mixture over the rice and stir to combine. Simmer for 5 minutes.
- Then, remove the pan from heat and stir in the remaining butter and Parmigiano Reggiano; taste and season with salt and pepper to serve.