Risotto with saffron
4 servings
60 minutes
Saffron risotto is one of the most refined dishes of Italian cuisine and a gastronomic hallmark of Milan. Its history dates back to the 16th century when saffron was added to rice, giving it a characteristic golden color and delicate floral aroma. This dish captivates with its velvety texture, deep creaminess, and exquisite balance of flavors. The light acidity of white wine highlights the sweet notes of saffron, while Parmesan and butter add richness. Saffron risotto pairs perfectly with meat dishes or can be served as a standalone treat, creating a cozy dinner atmosphere with hints of luxury. It is prepared with love, requiring patience and skill, but the result always meets expectations — it is the true taste of Italian culinary tradition.
1
Chop the onion and fry for about 3 minutes until translucent. Add rice, salt, and blanch for 2 minutes while stirring.
- Onion: 0.5 head
- Rice: 1 glass
- Salt: to taste
2
Add wine, saffron, and simmer on low heat until the rice absorbs all the wine.
- Dry white wine: 1 glass
- Saffron: pinch
3
Then gradually pour in hot broth, one ladle at a time, waiting for the rice to absorb the previous portion each time.
- Chicken broth: 1 l
4
When the rice is cooked, add butter, cheese, mix well, garnishing with parmesan petals.
- Butter: 30 g
- Grated Parmesan cheese: 30 g
