Riso allo zafferano is a traditional Milanese dish thats rich and packed with flavour. It uses simple good quality ingredients that work in harmony to deliver a rich and balanced saffron risotto.
It’s perfect for risotto beginners as it uses basic risotto preparation and only takes 30 minutes. Because of the simple preparation its extra important to use the best quality ingredients you can get.
Where does riso allo zafferano come from?
Riso allo zafferano comes from Milan and is a very traditional and famous dish in Milanese cuisine. Saffron risotto has been made in Milan for more than two centuries. It’s first appearance was in a cookbook dating back to the early 18th century.
It can be found in many traditional restaurants in Milan and is sometimes served with pan fried bone marrow.
How to make this recipe vegetarian
To make this recipe vegetarian you can easily swap out two ingredients. Swap the beef stock for vegetable stock, this will give your risotto a lighter colour and taste. Then swap the Parmigiano Reggiano for a vegetarian Italian hard cheese as Parmigiano Reggiano contains animal rennet.
The risotto will be a little lighter in taste and colour but still rich with a lot of flavour!
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Riso allo zafferano (Saffron Risotto)
Equipment
- Medium Pot
- Medium Saucepan
Ingredients
- 250 g Carnaroli Rice
- 40 g Butter cubed
- 1 Shallot very finely diced
- 125 ml Dry White Wine
- 800 ml Beef Stock
- 40 g Parmigiano Reggiano micro grated
- 1.5 g Saffron Pistils
- Sea Salt & White Pepper to taste
Instructions
- Add the shallots and half the butter to a medium pot over a medium low heat. Sauté for 2-3 minutes until softened. Add the risotto rice and saffron and sauté until the rice starts to become translucent, this will take approximately 1 minute.
- Add white wine and reduce until evaporated. With a ladle add enough stock to cover the rice. Slowly simmer the rice whilst stirring regularly, adding ladles of stock every few minutes so the rice stays covered. Do this until the rice is al dente, this should take about 15 minutes.
- Once you have used all the stock and the rice is al dente, reduce if necessary until the stock has slightly thickened.
- Turn off the heat and mix in the rest of the butter and Parmigiano Reggiano. Stir until the mixture is fully incorporated and session to taste with salt and pepper.
- Leave to sit for 1 minute, mix again then serve.
Sabrina
Thursday 3rd of March 2022
Just like how my mama makes her risotto. I grew up eating Northern Italian food since both my parents were born and raised in the Emilia-Romagna region. Nothing like the cuisine from this area.
Jack Slobodian
Tuesday 15th of March 2022
Sounds like you were bought up on good food! :). I love visiting Emilia-Romagna, the food and ingredients are so good!
Jovita
Saturday 20th of February 2021
I have some saffron sitting in my spice box so I'm definitely giving this a go. It looks super rich and creamy!
Jackslobodian
Saturday 20th of February 2021
Enjoy!! Let me know how it was afterwards! :)
Gail Montero
Saturday 20th of February 2021
I love risotto and this saffron-flavored one not only looks striking but quite tasty, too.
Jackslobodian
Saturday 20th of February 2021
Thank you Gail! :)
Andrea
Saturday 20th of February 2021
What a perfect looking and sounding risotto. It's a fabulous flavor!
Jackslobodian
Saturday 20th of February 2021
Thank you Andrea :)
Beth
Saturday 20th of February 2021
The flavor of saffron is just so perfect to pair with risotto. I can't wait to try this!
Jackslobodian
Saturday 20th of February 2021
Yeah I love the combo! Classic Italian Flavour :)