Saffron Risotto, also known as, Risotto alla Milanese. Luxurious simplicity.
Yes, you have to stir risotto a lot. Glad we got that out of the way. This isn’t a dish you can walk away from. It needs to be watched, and stirred. As with everything worth anything in life, it’s worth the effort.
Every turn around the pot puts you one step closer to the creamiest most luxurious rice dish. Saffron Risotto. Arm workout plus a bowl of this gluten free goodness. I call that winning.
What is Saffron Risotto?
Risotto alla Milanese, which is the traditional accompaniment to OSSO BUCO, is flavored with saffron strands. Saffron has a very subtle flavor and aroma and happens to be the world’s most expensive spice. The deep-red filaments are the dried stigmas of a variety of crocus. They’re harvested exclusively by hand.
What Makes Risotto a Risotto?
Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making risotto is called the risotto method. It involves stirring small amounts of hot stock into the rice a little at a time. This allows the liquid to be absorbed as you go.
Can You Make Risotto in Advance?
If you’re making risotto in advance, it’s best to cook it until it’s halfway done. The rice should still be firm inside. At this point, spread it onto a rimmed baking sheet to stop cooking and allow it to cool. When cooled, cover rice with plastic wrap and set it aside at room temperature for up to two hours.
When you’re ready to finish cooking the risotto, return it to the pot and resume adding hot stock until it’s al dente, and finish the recipe steps.
If you’re lucky enough to have any leftover risotto you can always make ARANCINI or Risotto Cakes!
- 5 tablespoons unsalted butter – divided
- 1 shallot – minced
- 2 cups arborio rice
- 1 cup dry white wine
- 1/4 - 1/2 teaspoon saffron strands
- 4-6 cups WARM stock
- kosher salt
- 1/2 cup Parmigiano Reggiano – grated
- Into a heavy bottom saucepan, melt 2 tablespoons butter over medium heat.
- Add shallots. Stir to combine. Saute until translucent. Add rice. With a wooden spoon or wooden paddle stir constantly to coat rice.
- Add wine and cook until evaporated.
- Reduce heat to low. Sprinkle saffron strands and add 1 cup/ladle of broth. Continually stir. Once the broth has reduced add an additional ladle of broth. Continue this process until rice is cooked, approximately 25-30 minutes.
- Five minutes before cooking is finished add in remaining 3 tablespoons of butter. Stir to combine. Add Parmigiano Reggiano. Stir to combine. Check for seasoning and add salt if necessary.
- Remove pan from heat, cover and allow to rest so risotto can develop the correct consistency. Creamy but not wet.
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- Lagostina Q5510174 La Risottiera Stainless Steel Risotto Pan Cookware, 4-Quart, Silver
- AramediA Wooden Cooking Utensil Olive Wood Risotto Spoon, Stir Spoon with Hole - Handmade and Hand Carved By Bethlehem Artisans near the birthplace of Jesus (12.5" x 2.5" x 0.3")
- Lundberg Family Farms White Arborio Rice, 32 Ounce
- McCormick Gourmet Saffron, 0.06 oz