Saffron Risotto Recipe

5 from 3 votes

A traditional risotto, known as Risotto alla Milanese, which is flavored simply but deliciously with saffron and Parmesan cheese

Prep Time10

Cook Time30

Total Time40

Servings: people

Heat the stock in a saucepan and keep warm. In a small bowl or cup, place the saffron threads and a ladle of stock to allow saffron to steep for 30 minutes.
Heat oil and 2 tablespoons butter in a large saucepan.
Add the onion and fry gently until soft but not coloured.
Add the rice and stir for a couple of minutes until slightly translucent.
Add the wine and allow to evaporate.
Add the Parmesan rind.
Now start adding the hot stock, one ladle at a time. Stirring in and wait until it has been absorbed before adding more.
The risotto should be simmering gently, never furiously!
Now it is time to add the steeped saffron.
Continue adding the stock one ladle at a time and stirring, ensuring the stock has absorbed before adding more until the rice is thick, creamy, and golden but still "al onda".
It will be done when you taste a few grains of rice and they are cooked through. If not, add a little more stock or hot water, as necessary. Taste and adjust seasoning if necessary.

Remove from heat. Remove Parmesan rind. Stir in extra butter and grated Parmesan.
Serve with extra grated Parmesan cheese.

Tips for Success

The onion should be very finely chopped, preferably with a knife, but you can use a food processor, carefully making sure not to overprocess
Stock MUST be hot when adding to risotto
Never add more stock than 1/2-inch (1cm) on the surface of the rice.
Rice varies depending on location and growing conditions. You may need more stock or less. Taste as you go.
"Al onda" means "like a wave". The risotto should not be thick and gluggy but light and slightly liquid-y. When you jiggle the pot, the risotto should move like waves.