Risotto allo zafferano is creamy, buttery and insanely delicious! It’s made with saffron threads for a beautifully fragrant risotto that is also really easy to make.
This risotto allo zafferano, also known simply as saffron risotto, is a rich and fragrant dish. It originates in Milan and is also known as Risotto alla Milanese.
Since we love risotto, we wanted to share our take on the classic recipe. It’s absolutely delicious, really easy to make and the ideal comfort food.
And if you love delicious rice dishes, then also check out our mushroom risotto and our vegetable paella.
Ingredients For Saffron Risotto:
Ingredient Notes
- Dry white wine – this cooks off quickly but provides some lovely flavor. If you prefer not to use alcohol, then you can omit it.
- Saffron threads – create the yellow color and add heaps of gorgeous flavor.
- Risotto rice – We used arborio rice and it was wonderful in this recipe. You can also use a different kind of risotto rice such as carnaroli rice or vialone nano.
- Vegetable stock – or vegetable broth are interchangeable.
- Parmesan – should be freshly grated.
How To Make Risotto Allo Zafferano
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add half the butter to a large pan or skillet on medium heat and let it melt.
- Add shallots and sauté until the shallots are softened.
- Add the risotto rice and saffron threads and cook, stirring constantly for 1 minute to lightly toast it.
- Add white wine and keep stirring until the wine has evaporated.
- Add 2 cups of vegetable stock and stir to mix in. Leave it to cook until the stock has been mostly absorbed by the rice.
- Add another 2 cups of vegetable stock and stir to mix in. Leave it to cook until the stock has been mostly absorbed.
- Add the final 2 cups of vegetable stock and now stir it constantly until the stock has mostly been absorbed by the rice.
- Add the remaining butter and stir in until melted.
- Add grated parmesan, salt and pepper and gently stir to mix it in well.
- Your rissoto allo zafferano is ready to serve!
Serving Suggestions
Serve topped with freshly grated parmesan, chopped parsley and ground black pepper.
If you want to round out the meal even more you could serve it with broccoli salad and focaccia on the side.
Chef’s Tips
There is no need to stir ALL the way through. We tested it both ways, stirring ALL the way through versus stirring continuously ONLY after the last batch of vegetable stock/broth has gone in, and there was really no discernible difference. So to save your arm power, save the stirring for last.
Stir continuously when the last batch of stock/broth goes in. When the last 2 cups of vegetable stock/broth go into the pan, then you must start stirring and keep stirring right to the end. This creates the creamy risotto texture that we all know and love. You can save your stirring till this point, but from this point, you MUST stir continuously to bring out the creaminess in the risotto rice.
Keep an eye on it. You don’t have to stir all the way through, but you can’t go away and leave it either. You need to keep your eye on it at all times so that you can see when the stock has been mostly absorbed and when it’s ready for more stock to be added.
Storing Instructions
Keep it stored in the fridge for 3-4 days in a covered container. You can reheat it in the microwave.
It’s not ideal for freezing because the texture can change after thawing.
More Italian Inspired Vegetarian Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Risotto Allo Zafferano
Ingredients
- ½ cup Butter (114g) Divided
- 2 Shallots Finely Chopped
- 1 ½ cups Arborio Rice (300g)
- 1 teaspoon Saffron Threads
- 1 cup Dry White Wine (240ml)
- 6 cups Vegetable Stock (1440ml) or Broth, Divided
- ½ cup Parmesan Cheese (50g) Freshly Grated
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
Serving:
- Parmesan Cheese Freshly Grated
- Parsley Fresh, Chopped
- Ground Black Pepper
Instructions
- Add half the butter to a large pan or skillet on medium heat and let it melt.
- Add shallots and sauté until the shallots are softened.
- Add the risotto rice and saffron threads and cook, stirring constantly for 1 minute to lightly toast it.
- Add white wine and keep stirring until the wine has evaporated.
- Add 2 cups of vegetable stock and stir to mix in. Leave it to cook until the stock has been mostly absorbed by the rice.
- Add another 2 cups of vegetable stock and stir to mix in. Leave it to cook until the stock has been mostly absorbed.
- Add the final 2 cups of vegetable stock and now stir it constantly until the stock has mostly been absorbed by the rice.
- Add the remaining butter and stir in until melted.
- Add grated parmesan, salt and pepper and gently stir to mix it in well.
- Serve topped with freshly grated parmesan, fresh chopped parsley and ground black pepper.
Notes
- Risotto rice – We used arborio rice and it was wonderful in this recipe. You can also use a different kind of risotto rice such as carnaroli rice or vialone nano.
- Dry white wine – this cooks off quickly but provides some lovely flavor. If you prefer not to use alcohol, then you can omit it.
- There is no need to stir ALL the way through. We tested it both ways, stirring ALL the way through versus stirring continuously ONLY after the last batch of vegetable stock/broth has gone in, and there was really no discernible difference. So to save your arm power, save the stirring for last.
- Stir continuously when the last batch of stock/broth goes in. When the last 2 cups of vegetable stock/broth go into the pan, then you must start stirring and keep stirring right to the end. This creates the creamy risotto texture that we all know and love. You can save your stirring till this point, but from this point, you MUST stir continuously to bring out the creaminess in the risotto rice.
- Keep an eye on it. You don’t have to stir all the way through, but you can’t go away and leave it either. You need to keep your eye on it at all times so that you can see when the stock has been mostly absorbed and when it’s ready for more stock to be added.
- Storing: Keep it stored in the fridge for 3-4 days in a covered container. You can reheat it in the microwave.
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