Saffron Risotto (Risotto Milanese)

Name: Saffron Risotto (Risotto Milanese)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil or butter; 2 shallots; 1-2 cloves garlic; 2 cups arborio rice; ½ teaspoon saffron thread; ¼ teaspoon crushed red pepper flakes; ½ cup dry white wine; 6+ cups chicken broth; 1 cup grated Parmesan cheese

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6 servings
Calories
374 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Saffron Risotto (Risotto Milanese)

Gael Hudson

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Learn the simple steps and tips to make the most creamy, decadent, and delicious saffron risotto with parmesan cheese. This luxurious main or side dish looks gorgeous and tastes equally amazing!

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Ingredients

Servings

2 tablespoons olive oil or butter
2 shallots peeled and finely diced
1-2 cloves garlic minced
2 cups arborio rice
½ teaspoon saffron thread 1 big pinch
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
6+ cups chicken broth or vegetable broth for vegetarian
1 cup grated Parmesan cheese

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Instructions

Set a large sauté pan over medium heat. Add the olive oil. Once hot, stir in the diced shallots and garlic. Stir and sauté for 2-3 minutes to soften.
Then add in the arborio rice, saffron, and red pepper flakes. Stir well and let the rice sauté for another 1-2 minutes.
Pour in the white wine. Stir and simmer until the wine has absorbed. Then one cup at a time, stir in the broth.
Pour one cup of broth into the pan. Stir well, then allow the rice to simmer and absorb the broth. Do not add additional broth to the pan until the first cup has almost completely absorbed. Continue to add one cup of broth at a time, stirring and allowing the broth to absorb. This method should take 20-25 minutes to incorporate all the broth but is what gives risotto it's luxurious creamy texture. If the temperature is too high, you may need to add additional broth at the end. If needed, turn the heat down to medium-low.
Once the rice is tender and saucy, stir in the Parmesan cheese. Taste, then season with salt and pepper if desired.
Serve warm. If making ahead, have an extra cup of broth on hand to rewarm and loosen the risotto before serving. Perfectly cooked risotto should have a firm but saucy texture.

Notes

Let leftover risotto cool completely before transferring to an airtight container. Store in the fridge for up to 3-4 days.
If making ahead, have an extra cup of broth on hand to rewarm and loosen the risotto before serving.

Nutrition Information

Show Details

Serving 1c Calories 374kcal (19%) Carbohydrates 57g (19%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 15mg (5%) Sodium 300mg (13%) Potassium 127mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 169IU (3%) Vitamin C 1mg (1%) Calcium 155mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 374 kcal

% Daily Value*

Serving	1c
Calories	374kcal	19%
Carbohydrates	57g	19%
Protein	10g	20%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	300mg	13%
Potassium	127mg	3%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	169IU	3%
Vitamin C	1mg	1%
Calcium	155mg	16%
Iron	3mg	17%