Creamy Saffron Risotto (Risotto alla Milanese)

5 from 1 vote

This creamy Saffron Risotto, will transport you to Italy! The saffron adds a wonderful aroma, color and flavor with comfort in every bite

Course: Mains

Cuisine: Italian

Servings:

Calories: 413kcal

Prep Time5

Cook Time25

Total Time30

Grind the saffron threads using a mortar and pestle or a small blender to create a rough powder consistency
Add ¼ teaspoon of the powder into a small glass or ramekin with 3 tablespoons of boiling water and allow it to infuse on the side
Finely dice the onion and saute in a large saucepan with olive oil over a low heat
At the same time, heat the broth in a separate pot over the stove top
Once the onions are translucent, add the arborio rice and toast the rice for a few minutes
Increase to medium heat, pour in the white wine and stir through. Once most of it has evaporated, add 2 ladles of the hot broth and a good pinch of salt and stir
When most of the liquid has been absorbed, continue to add one ladle of broth in at a time, continuously stirring to cook the rice through
Repeat the previous step until you have reached half way through the broth. Then add the infused saffron water and stir through the risotto to create the lovely yellow color
Continue to add the broth in one ladle at a time and ensure you taste the rice as you go. Once it's almost cooked, add the finely grated parmesan cheese and continuously stir for a few minutes to create a creamy consistency, adding the broth as needed
When the risotto has reached your desired texture (note, it should be silky and still slightly wet, not dry or mushy), drizzle with a tablespoon of olive oil and serve up your delicious Saffron Risotto!

⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

Keywords: authentic, italian, milan, risotto, traditional