Creamy and delicious risotto allo zafferano is easy to make and ready in 30 minutes! The saffron-rich risotto has a restaurant-worthy flavor– perfect for a quick dinner or special occasions.
What is Risotto Allo Zafferano?
Risotto allo zafferano, or saffron risotto, is a Milanese classic known for its rich, creamy texture and vibrant yellow hue. The earthy, slightly floral flavor of saffron gives the dish its signature flavor. Typically served as a primo piatto (first course) in Italy, enjoy the risotto as it is or paired with meat or fish for a complete meal.
Where Does Risotto Allo Zafferano Come From?
Risotto alla Milanese is a timeless recipe originating from the Lombardi region of Northern Italy. Cherished for centuries, the earliest recorded recipe for the Milanese dish dates back to the early 18th century.
Key Ingredients for Saffron Risotto
- Saffron: Saffron threads are delicate, thin strands with a deep red hue from the stigma of the crocus flower. They are prized for their slightly sweet and earthy aroma and vibrant color. The threads add a rich, warm complexity to the risotto allo zafferano. Find saffron in the spice aisle in grocery stores, though they won’t be as high-quality. I recommend visiting a local Middle Eastern or Indian store to explore.
- Butter: Use high-quality butter, like Kerrygold, since butter is central to the dish.
- Shallot: Finely dice a shallot for the recipe.
- Rice: Medium-grain rice is needed to achieve the creamy risotto consistency. These types have a higher starch content, making them ideal for preparing risotto as they easily absorb liquids, giving them a creamy texture. Arborio rice is the most commonly used grain for the dish in the United States, but use carnaroli rice if you have access to it.
- Use short-grain rice like arborio or carnaroli. These types have a higher starch content, making them ideal for preparing risotto as they absorb liquids and create a creamy texture.
- White Balsamic Vinegar: Cook the rice with slightly sweet white balsamic vinegar. The sharpness cooks off quickly but adds a nice flavor. You can also use dry, white wine.
- Broth: Chicken broth is the traditional choice, but substitute it with vegetable or beef broth.
- Parmesan Cheese: A hard, salty cheese like parmesan adds richness and umami. It’s typically grated and stirred into the risotto before serving.
Additions and Substitutions
Customize the creamy risotto by adding sautéed porcini or chanterelle mushrooms and peas.
How to Make Risotto Allo Zafferano
The full recipe with measurements is in the recipe card below.
Step 1: Add the saffron threads to a small bowl with warm water. Set it aside to bloom.
Step 2: Warm two tablespoons of butter in a saute pan over medium heat. Add the shallots and cook until they soften for 3 minutes.
Step 3: Stir in the arborio rice and saute for 30 seconds. Pour in white balsamic vinegar and simmer until the liquid evaporates.
Step 4: Add just enough chicken broth (about 2 cups) to cover the rice. Simmer until the liquid evaporates.
Step 5: Add the remaining chicken broth (about 2 cups) and simmer until the broth is fully absorbed.
Step 6: Pour the reserved saffron mixture over the rice, stir to combine. Simmer for 5 minutes.
Step 7: Remove the pan from heat and stir in two tablespoons butter. Top with grated parmesan cheese, and taste and season with salt.
Expert Tips
- Bloom the saffron. Use saffron threads, not saffron powder, and bloom them in a warm liquid (water, milk, white wine, chicken broth) to release their flavor and aroma.
- Toast the rice. Like vegan Mexican rice, toast the rice in butter for 30 seconds to enhance the flavor of the rice and seal the starch for a creamier consistency.
- Work in stages. Risotto doesn’t take long to cook but is a labor of love. Add the chicken broth to the rice in stages, allowing the rice to absorb the liquid before adding more and repeating the process.
- Take your time. Risotto takes time and patience, so don’t rush the process. Continue stirring and cook the rice over medium heat until it is al dente. The rice should be creamy but slightly firm, not mushy.
If you enjoy the side dish, pair it with one of these dinner recipes!
What to Serve with Risotto?
Risotto allo zafferano is a versatile dish served as a standalone meal or a savory side dish with chicken and fish entrees.
Pair the creamy saffron risotto with a slice of crusty bread— a baguette or Dutch oven sourdough bread to soak up last bit of the risotto in the bowl.
And you can’t go wrong with a light salad to complete the meal. Try my simple arugula spinach salad with a salad dressing like miso vinaigrette, sherry shallot dressing, or balsamic citrus vinaigrette to balance the rich risotto flavor.
You can also top risotto dishes with sautéed mushrooms, zucchini, squash, asparagus, or eggplant.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the dish cool and transfer it to a freezer-safe container or bag for storage. Risotto allo zafferano will freeze for 3 months.
- Thaw: Defrost the risotto in the refrigerator overnight.
- Reheat: Warm leftovers on the stovetop over medium heat.
- Repurpose: Breathe new life into leftover risotto by 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. Use the creamy risotto as a filling for poblano or bell peppers, or add the leftovers to soup with shredded chicken.
Frequently Asked Questions
What does risotto alla milanese taste like?
The velvety risotto has a rich, creamy, buttery flavor with floral and earthy notes from the saffron.
How is risotto different from rice?
Despite its appearance, risotto differs from other rice dishes because it calls for high-starch rice such as arborio or carnaroli. The rice is unique because it absorbs liquid without becoming mushy like other varieties.
More Italian Recipes:
Risotto Allo Zafferano
- Small Bowl
- 1 teaspoon saffron threads
- 2 tablespoons warm water
- 4 tablespoons salted butter, divided
- ½ medium shallot, finely diced
- 1½ cups arborio rice, or carnaroli rice
- ¼ cup white balsamic vinegar
- 4 cups chicken broth
- ½ cup grated Parmesan cheese
- kosher salt
- Add the saffron threads to a small bowl with warm water. Set it aside to bloom.
- Warm two tablespoons of butter in a saute pan over medium heat. Add the shallots and cook until they soften for 3 minutes.
- Stir in the arborio rice and saute for 30 seconds. Pour in white balsamic vinegar and simmer until the liquid evaporates.
- Add just enough chicken broth (about 2 cups) to cover the rice. Simmer until the liquid evaporates.
- Add the remaining chicken broth (about 2 cups) and simmer until the broth is fully absorbed.
- Pour the reserved saffron mixture over the rice, stir to combine, and cook for 5 minutes.
- Remove the pan from heat and stir in two tablespoons butter. Top with grated parmesan cheese, and taste and season with salt.
- Bloom the saffron. Use saffron threads, not saffron powder, and bloom them in a warm liquid (water, milk, white wine, chicken broth) to release their flavor and aroma.
- Toast the rice. Like vegan Mexican rice, toast the rice in butter for 30 seconds to enhance the flavor of the rice and seal the starch for a creamier consistency.
- Work in stages. Risotto doesn’t take long to cook but is a labor of love. Add the chicken broth to the rice in stages, allowing the rice to absorb the liquid before adding more and repeating the process.
- Take your time. Risotto takes time and patience, so don’t rush the process. Continue stirring and cook the rice over medium heat until it is al dente. The rice should be creamy but slightly firm, not mushy.