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Saffron Risotto Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

This classic Saffron Risotto combines the rich aroma of saffron with creamy Parmesan and silky cream, creating a luxurious and comforting Italian dish. Perfectly cooked arborio rice absorbs saffron-infused broth gradually, resulting in a luscious texture with a subtle floral flavor, ideal for an elegant dinner or special occasion.

Ingredients

Broth and Saffron

  • 4 cups chicken broth, divided
  • 1/2 teaspoon saffron threads

Risotto Base

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 medium onion, finely chopped
  • 1 1/2 cups uncooked arborio rice
  • 1/4 cup dry white wine

Finishing

  • 1/4 cup heavy whipping cream
  • 1 cup grated Parmesan cheese

Instructions

  1. Warm the broth and steep the saffron: Heat the chicken broth in a saucepan over medium heat until it reaches a gentle simmer. Remove 3/4 cup of the hot broth and transfer it to a glass measuring cup. Add the saffron threads to the broth and let them steep undisturbed for 15 to 20 minutes, allowing the saffron to release its color, flavor, and aroma fully.
  2. Sauté the onions and toast the rice: In a large stockpot, heat the olive oil and butter over medium heat until melted and shimmering. Add the finely chopped onion and sauté for 2 to 3 minutes until softened but not browned. Stir in the arborio rice and cook, stirring frequently, until the rice grains become translucent around the edges, about 2 to 3 minutes. Pour in the white wine and cook, stirring occasionally, until the wine has completely evaporated and absorbed into the rice.
  3. Gradually add the broth: Reduce the heat to medium-low. Strain the saffron-infused broth through a fine-mesh strainer into the stockpot with the rice, discarding the saffron threads. Stir gently and cook until this broth is mostly absorbed by the rice. Continue adding the remaining chicken broth in 3/4 cup increments, stirring and allowing each addition to absorb before adding the next. Repeat this process until all the broth is used or the rice reaches an al dente texture with a slight bite, usually about 18 to 20 minutes total. Taste towards the end to ensure the perfect doneness.
  4. Add the cream and cheese: Remove the risotto from the heat. Stir in the heavy whipping cream and grated Parmesan cheese until the cheese melts and the risotto becomes creamy and smooth. Adjust seasoning if needed and serve the risotto warm immediately for the best texture and flavor.

Notes

  • Do not rush steeping the saffron threads; this process imparts the key flavor and color to the dish.
  • For the best texture, the rice should be al dente, meaning tender with a slight bite, never mushy.
  • Stirring continuously while gradually adding broth helps release the rice’s starches for a creamy consistency.
  • If you prefer a vegetarian version, substitute vegetable broth for chicken broth.
  • Use freshly grated Parmesan cheese for optimal flavor and melting quality.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/saffron-risotto-recipe/