0 from 3 votes
Saffron Risotto (Risotto Milanese)
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!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.