saffron risotto

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining

Saffron risotto

1.2 litres/2 pints chicken stock

tbsp butter

olive oil

onion

arborio risotto rice

milliliters Fino sherry or dry white wine

saffron

rocket salad, to serve (optional)

Heat the stock in a pan over a very low heat &ndash; have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it&rsquo;s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it&rsquo;s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.

Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

This Saffron Risotto is one of the simplest risottos you can make but feels extra special and is incredibly comforting. Ready in just 30 minutes this risotto can be served as a hearty main or comforting side dish with stewed meats or fish plus leftovers will never go to waste!

Simple Saffron Risotto

arborio rice ((290 grams))

shallots (finely chopped)

tsp saffron ((0.3 grams))

white wine ((125m))

chicken stock (good quality (800 milliliters))

tbsp Parmesan (freshly grated)

Salt and pepper (to season)

Keep the chicken stock warm in a saucepan and get a ladle ready

Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Saute the shallots until translucent but not browned.

Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.

Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.

When you only have only 2 ladlefuls of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in colour. Season with a generous pinch of salt and add the parmesan. Taste for seasoning then serve.

Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe is Carnaroli rice.

Saffron Risotto | Risotto alla Milanese Recipe

350 g (1 3/4 cups) of Carnaroli rice

liters (about 8 cups) of beef or chicken stock

saffron threads

90 g (about 1 stick) of butter

onion shallot

ml (1/2 cup) dry white wine

Make the meat stock

Make beef or chicken stock. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.

Make the soffritto

In a non-stick pan, simmer half the butter with the onion for 2 minutes on medium heat. Stir from time to time, till the onion is soft and traslucent. Now add the rice and cook for 2 minutes, always stirring, till the grains are slightly glassy.

Add wine and stock

add the white wine, stir and let it evaporate, over high heat. Then add the boiling stock. During cooking, the rice must always be covered with stock. Let it cook for about 14 minutes and stir occasionally until ready.

Add the saffron

While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 14 minutes of cooking, turn off the heatand add the saffron.

Make it creamy and serve

Add the butter and parmigiano. Stir and serve

This Saffron Risotto (Risotto Milanese) is a luxurious Italian rice dish infused with saffron for a vibrant color and delicate flavor. Perfect for special occasions or as a comforting meal.

Simple Saffron Risotto Recipe (Risotto Milanese)

chicken broth

shallot,

Arborio rice

dry white wine

Parmigiano-Reggiano

Salt and black pepper,

Prepare the Saffron and Broth

Crush saffron threads into chicken broth. Warm over low heat.

Sauté the Shallots

In a large skillet, heat olive oil. Cook shallots until softened, about 3 minutes.

Toast the Rice

Add rice, stirring to coat. Toast for 1-2 minutes.

Add Wine

Pour in white wine, stirring until absorbed.

Cook with Broth

Gradually add warm broth, stirring until absorbed. Repeat for 18-20 minutes until rice is creamy.

Incorporate Cheese

Off heat, stir in cheese until melted. Season with salt and pepper.

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Saffron risotto

Simple Saffron Risotto

Saffron Risotto | Risotto alla Mila...

Simple Saffron Risotto Recipe (Riso...

The most viewed saffron risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine