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This creamy saffron risotto recipe (or Risotto Alla Milanese) is a simple yet decadent dinner idea that’s ready in under 30 minutes with just a few basic ingredients. Classy enough to serve at fancy get-togethers, but easy enough to make on busy weeknights.
save this recipe!You know how I love risotto around here. From basic risotto to low carb cauliflower risotto and even truffle risotto, I’ve tried them all.
So naturally, when I got my hands on a few precious strands of saffron, I had to make this classic saffron risotto recipe!
Why you’ll love this Risotto Flavor
- It’s all made in 1 pan
- It’s fancy enough to serve at holiday feasts…
- …but it’s easy enough to serve on weeknights
- It’s so creamy (without any added cream)
Reader rating
“My Husband LOVED this..so did I but he devoured this. I used orzo (because it had been in my pantry and I needed to use it) instead of rice …came out perfect. Thank you!” —Jessica
Here’s what you’ll need
You’ll need a few basic ingredients to make this flavorful risotto. Jump to the recipe card for the quantities.
- Vegetable Broth: Cooking rice in broth instead of water is the best way to pack in as much flavor as possible. I like to add my saffron to the broth to help extract the flavors (here’s how to make your own vegetable broth from scraps!).
- Saffron: The star of the show! This delicate spice has an earthy, floral flavor that works well in a mild dish like risotto.
- Butter: Use half of it for sautéing your flavor base, and the other half for finishing the risotto.
- Shallots, Garlic, and Salt: Our flavor base! Feel free to use yellow onion if you can’t find shallots.
- Arborio Rice: The type of rice is crucial for a creamy and velvety risotto. Arborio rice absorbs the liquid with its high starch content while creating a creamy texture thanks to its starches. Carnaroli works even better here, but can be difficult to find.
- Dry White Wine: Wine adds a pop of acidity to the risotto and helps deglaze the pan. It’s optional, but highly encouraged!
- Parmesan Cheese: Opt for grating it yourself rather than buying pre-grated cheese – the flavor and meltability are better!
my favorite wine for risotto
When it comes to making this saffron risotto, look for a low or moderately priced dry white wine, like pinot grigio or sauvignon blanc. It doesn’t need to be expensive, as we’re mainly using it for acidity and to help deglaze the pan.
How to make Saffron Risotto
Making this risotto is simple and virtually foolproof. Here is an overview. Jump to the recipe card for the full instructions.
- Heat the broth together with the saffron.
- Start your flavor base, an aromatic trip of shallots, garlic, and butter.
- Toast the rice to improve texture and flavor.
- Add wine to deglaze the pan.
- Cook rice by adding a ladle of saffron broth at a time.
- Serve with parmesan and a pat of butter!
Storage
Risotto is best served fresh off the stove! If you have leftovers:
- Refrigerate them in an airtight container for 2 to 3 days (avoid freezing risotto or placing the container in a part of the fridge that might freeze).
- Reheat gently on the stove, adding a splash of broth to help moisten the rice.
P.S. Love risotto? Here are 10 risotto recipes to try next!
Creamy Saffron Risotto | Risotto Alla Milanese
Ingredients
- 6 cups vegetable broth, warmed, 1 to 1 ½ L
- ½ tsp saffron
- 2 Tbsp unsalted butter, divided, 28 g
- 2 medium shallots, finely diced, should give you about ½ cup
- 2 cloves garlic, minced
- 1 tsp salt
- 1 ½ cups arborio rice, 270 g
- 1 cup dry white wine, optional*, 236 mL
- 1 cup grated parmesan cheese, 75 g
Instructions
- Broth: In a medium pot set over medium heat, combine 6 cups vegetable broth and ½ tsp saffron.
- Flavor Base: Heat 1 Tbsp unsalted butter in a large pan over medium heat. Add 2 medium shallots (finely diced) and 2 cloves garlic (minced), cooking until shallots are translucent and fragrant, about 3 minutes.
- Toast Rice: Add 1 tsp salt and 1 ½ cups arborio rice and cook, stirring often, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Add Wine (Optional): Add 1 cup dry white wine to the pot and simmer until wine has completely been absorbed, stirring to incorporate the tasty bits that may have got stuck to the pan.
- Cook Rice: Slowly add the warm saffron broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 15 minutes. Once it has reached your desired texture, stop adding broth (you may not need the full amount).
- Serve: Stir in 1 cup grated parmesan cheese and remaining 1 Tbsp of butter.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I dont see how these macros correspond to 15 grams of protein, with just 340 kcal. My calculations yield 340 kcal with about 8 grams of protein.
There is no obvious protein rich ingredient hence my suspicions of the correct macros here.
My Husband LOVED this..so did I but he devoured this. I used orzo (because it had been in my pantry and I needed to use it) instead of rice …came out perfect. Thank you!
I’m so glad to hear it was a hit, Jessica! Happy eating! 😀