Saffron’s risotto

Risotto is a very versatile dish that admits all types of ingredients: meat, fish, vegetables, mushrooms, etc. We love preparing our interpretation of risotto alla Milanese, where the undeniable protagonist is saffron that, on top of its amazing yellow colour, brings an excellent flavour that pairs extraordinarily well with the rice and parmesan cheese.


Saffron’s Risotto

With this saffron risotto recipe, you will prepare an amazing meal in half an hour. You can make it completely vegetarian using vegetable stock and it will be a success.
Prep Time 5 mins
Cook Time 20 mins
Resting time 5 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2 people


  • 8 threads of Saffron
  • Olive oil
  • 1 small onion
  • 160 g of arborio rice o carnaroli
  • Water
  • 1/2 L of chicken or vegetable stock
  • 50 g of parmesan cheese
  • 30 g of butter
  • White wine (optional)


  • If you have the time, leave around a third of a cup of water with the saffron overnight. That way the liquid will acquire the flavour of the threads.
    If that is not possible, first thing before starting preparing the rest you can lightly warm some water and add the threads. Reserve until it is the time to incorporate it to the dish.
  • Chop the onion as thin as you want. If you prefer it to be very integrated in the dish, cut if very finely.
    In a large pot, turn the heat medium-low with some olive oil. When it is hot, add the chopped onion and little bit of salt.
    Let it cook for a few minutes until it becomes translucent.
    In the meantime, heat the stock in a separate pot.
  • When the onion is getting translucent, add the rice and mix very well. If it is sticking to the pan, add a small amount of oil.
    Let these ingredients cook together for 5 minutes approximately.
  • In the meantime, grate the cheese to prepare it for later.
  • When the rice has been in the pan for 5 minutes, add a splash of white wine (optional) and mix well.
  • Once the alcohol of the wine has been consumed, we are going to start incorporating the stock.
    We will do so little by little until the rice gets the correct consistency.
    It is very important to add the stock without covering complete the rice. We should always see the outer layer of rice.
    Also, stir everything from time to time to ensure the starch of the rice is incorporated to the liquid.
  • After 10 minutes we will taste the rice and if it is getting closer to reach the soft but firm consistency of the risotto, we will add the water with saffron. Mix very well and let the rice absorb the liquid and acquire a yellow tone.
    If more stock was needed, add until reaching the right consistency (we might want to taste it to check). The process of adding liquid to the rice should take in total 15-20 minutes.
  • Once the rice is ready, remove the pot from the heat, add butter and mix very well.
  • Immediately, incorporate parmesan cheese.
    Mix all together.
  • Cover the pot and let it rest for 2-4 minutes.
  • And that’s it. You have prepared saffron risotto.
    We hope you like it!


  • Risotto must be consumed straight after cooking it to fully appreciate its flavour and texture. It is not recommendable to prepare it before hand and then have it a few days or hours later.
  • We only add some salt just before cooking the onion, because parmesan cheese is already salted. But you can incorporate more salt if you think it needs it.
  • If you have leftovers, you can prepare “arancini”!
  • It is very important to ensure the rice is cooked properly, not more, not less. It should not lose its shape or break.
Keyword Italian Food, Rice, Risotto, Saffron

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