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A serving dish of risotto allo zafferano.

Risotto Allo Zafferano

Tressa Jamil
Make quick and easy risotto allo zafferano! The creamy, flavorful side is perfect for busy weeknights or special occasions.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 6 Servings
Calories 335 kcal
Equipment
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.
Notes
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.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 335 kcal | Carbohydrates: 48 g | Protein: 11 g | Fat: 10 g | Saturated Fat: 6 g | Monounsaturated Fat: 2 g | Cholesterol: 26 mg | Sodium: 411 mg | Potassium: 590 mg | Fiber: 5 g | Sugar: 7 g | Vitamin C: 10 mg | Calcium: 12 mg | Iron: 7 mg
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