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.
2mediumshallots finely diced, should give you about ½ cup
2clovesgarlicminced
1tspsalt
1 ½cupsarborio rice270 g
1cupdry white wine optional*, 236 mL
1cupgrated 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.
Video
Notes
*If not using wine, use 1 extra cup of both.Store leftover risotto in an airtight container in the fridge for up to 5 days.