Saffron risotto
User Reviews
5
Saffron risotto
Description
The Saffron risotto recipe combines sauteed onion with olive oil and butter to start, followed by arborio rice that is cooked to a glossy state. White wine adds acidity which is absorbed before gradually adding homemade chicken or vegetable stock helps coax out the rice's creamy starch. Saffron, added near the end, blooms to infuse the risotto with its characteristic golden hue and subtle floral flavor. Finishing with Parmesan cheese and additional butter enriches the texture and balances the delicate saffron aroma.
The final dish is creamy with a slight bite from the rice, featuring harmonious layers of butter, onion sweetness, and the fragrant saffron. It is a versatile side or main, especially pleasing to those seeking a gentle alternative to richer risottos. The use of saffron is the defining element that sets this recipe apart from other risottos.
If following traditional Milano style, note the substitution of dry white wine with no wine, use of beef stock instead of light stock, and addition of beef bone marrow after onion softens. These changes deepen the savory flavor profile and lend richness to the finished risotto.
Ingredients
- 1 onion (medium)
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 ½ cups arborio rice (or carnaroli, if you can get it, even better)
- ½ cup white wine dry (see notes below)
- 3 cups stock see notes below) - suggest homemade chicken or vegetable, if possible, light
- 2 pinches saffron or a scant ⅛tsp saffron powder
- ½ cup Parmesan Cheese medium-well packed - can use a little more, grated
- 2 tablespoon butter unsalted
Instructions
- Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
- Add the rice and cook for a minute or two so that it becomes glossy from the oil/butter. Add the wine and let it bubble away until it is largely absorbed.
- Then add just enough stock to cover the rice. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start with but more towards the end. Add the saffron with the last of the stock - if you are using powder, you can just sprinkle it in the pan as you add the stock, if using stamens, add some to a little warm stock or warm water and let it sit for around 5 minutes before using so that it 'blooms', releasing the color.
- Once the rice is cooked to just al dente and the stock has been absorbed, remove form the heat. Stir through the parmesan, and butter so that both are well distributed and melt into the risotto. Adjust seasoning to taste, if needed and serve.
Notes
- Use homemade light chicken or vegetable stock for best flavor balance.
- If using saffron stamens, bloom them in warm stock or water before adding to release color and aroma.
- For a traditional risotto alla Milanese, omit the white wine, use beef stock, and add beef bone marrow after sautéing the onion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4approx,
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 34mg | 11% |
| Sodium | 250mg | 10% |
| Potassium | 286mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 155mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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