RisottoUncategorized

Saffron Risotto {Risotto Alla Milanese}

It’s hard to find a spice more valued and more appreciated than saffron. As a fragrance, dye, and medicine in has been in use for over three millennia and its cost per gram can be even higher than for gold.

This is the reason why “red gold” is saffron’s second name. And by all means, saffron is THE most expensive spice in the world!

One of the Ancient Greek myths tells a legend of a contrasted love between the young Crocus and the seductive Smilax nymph, contended by God Ermes, who, blinded by jealousy, turned Crocus into a delicate Saffron flower.

And today, we’re combining these radiant orange stigmas of the saffron flower in one magical plate – Creamy Saffron Risotto.

Serves: 2

Ingredients:

6 oz carnaroli or arborio rice

1 shallot, finely chopped

1 tbsp extra virgin olive oil

1 oz (2 tbsp) unsalted butter

⅓ cup grated parmesan + some more for serving

2 tbsp dry white wine

4 cups chicken/beef/vegetable stock (or 4 cups water + 1-2 bouillon cube)

½ tsp saffron

Salt to taste

Side Note: If you were curious, why are we using shallots in this recipe instead of a regular onion like most of the recipes tell you, here’s the thing. Shallots are perfect for delicate dishes like risotto, as they have a milder, slightly garlick-ish flavor and don’t cover the taste of the main ingredients. But if you don’t have shallots on hand, use white onion. It works well too.


Preparation:

Step 1: Dissolve 1-2 bouillon cubes in the boiling water according to directions on the package, so that you have at least 4 cups of stock.

Put saffron pistils to soak in 3 tbsp of water. You can completely skip this step if you are using fresh stock and saffron powder.

Creamy Saffron Risotto Preparation - Step1

Step 2: Add olive oil and 1 tbsp of butter to a large skillet pan over medium heat. Add finely chopped shallot and let it simmer for a few minutes. Don’t let the shallot burn. It should become soft and semi-transparent when cooked so reduce heat if needed.

Add rice, stir for another minute or two, add white wine.

Creamy Saffron Risotto Preparation - Step2

Step 3: Start adding the stock, one ladle at a time. Cook the rice slowly with the cover on a low heat. Add another ladle of broth when the previous one is completely absorbed. It takes about 20-25 minutes for the rice to be cooked perfectly “al dente”. A little bit sturdy but not raw or grainy.

Before adding the last two ladles of the stock, add saffron powder or saffron pistils with water that you previous have put to soak.

Once risotto is cooked turn off the heat and add the remaining butter and parmesan cheese.

It’s important you add these last ingredients once the heat is off. Parmesan will loose its flavor if cooked. Let your risotto rest for another minute or two and serve immediately.

 Yummy, Creamy Saffron Risotto

Yummy, Creamy Saffron Risotto

Saffron Risotto

Yummy, creamy saffron risotto that it ready in 30 minutes or less.
Print Pin Rate / Comment
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Risotto
Cuisine: Italian
Servings: 2
Author: ItalianRecipeBook

Ingredients

  • 6 oz carnaroli or arborio rice
  • 1 shallot finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 oz 2 tbsp unsalted butter
  • cup grated parmesan + some more for serving
  • 2 tbsp dry white wine
  • 4 cups chicken/beef/vegetable stock or 4 cups water + 1-2 bouillon cube
  • ½ tsp saffron
  • Salt to taste

Instructions

  • Dissolve 1-2 bouillon cubes in the boiling water according to directions on the package, so that you have at least 4 cups of stock. Put saffron pistils to soak in 3 tbsp of water. You can completely skip this step if you are using fresh stock and saffron powder.
  • Add olive oil and 1 tbsp of butter to a large skillet pan over medium heat. Add finely chopped shallot and let it simmer for a few minutes. Don’t let the shallot burn. It should become soft and semi-transparent when cooked. So, reduce heat if needed.
  • Add rice, stir for another minute or two, add white wine.
  • Start adding the stock, one ladle at a time. Cook the rice slowly with the cover on a low heat. Add another ladle of broth when the previous one is completely absorbed. It takes about 20-25 minutes for the rice to be cooked perfectly “al dente”.
  • Before adding the last two ladles of the stock, add saffron powder or saffron pistils with water that you previous have put to soak.
  • Once risotto is cooked turn off the heat and add the remaining butter and parmesan cheese.
  • Let your risotto rest for another minute or two and serve immediately.
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And there you have if, a perfect saffron risotto for any occasion. Bright, creamy and flavorful it’s the food for the soul.

Let me know next time you make it!

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