Saffron Risotto Recipe: How to Make Saffron Risotto

Saffron risotto, also known as risotto alla Milanese, is a creamy Itlaian rice dish featuring saffron. A mainstay of cuisine in Northern Italy, risotto alla Milanese is made with starchy Arborio rice or Carnaroli rice cooked in a flavorful combination of beef broth or chicken broth, white wine, shallots, and a pinch of saffron. Risotto is cooked slowly to allow the grains of Arborio rice to release their amylopectin starches, resulting in a smooth, creamy texture. The saffron adds an earthy flavor to this rich dish.

When making saffron risotto, consider these tips:

1. 1. Use high-quality saffron. To achieve the best saffron flavor, use fresh saffron threads rather than store-bought powder.
2. 2. Make it vegetarian. Instead of chicken stock or beef stock, use vegetable stock to make vegetarian risotto.
3. 3. Warm up the stock. Warm the stock in a small saucepan before adding it to the rice. Adding cold or room temperature stock to the hot pot of rice will cool the ingredients down and interrupt the cooking process.
4. 4. Avoid overstirring. Stirring your risotto too much can make it gummy and porridge-like. However, not stirring it enough may lead to it burning in the pan. A good rule of thumb is to watch your risotto as it cooks, stirring sparingly to aerate it and prevent the bottom from burning at the same time.
5. 5. Remove risotto from heat before adding cheese. Parmesan cheese is a popular add-in for saffron risotto. After adding the stock, remove the risotto from heat and stir in cheese. The fats found in dairy products can break and separate when heated.

Risotto is the perfect vessel for saffron, which is best for dishes that use a large amount of liquid. First, grind saffron threads into a powder, using a mortar and pestle to break down the flowers, then add the spice early to the risotto broth to bring out the full extent of the color and aromatics contained in the costly herb. A small amount of the valuable spice goes a long way, so there’s no need to grind more than a pinch of the threads.