Creamy Saffron Risotto
Indulge in the luxurious flavors of this Creamy Saffron Risotto, a staple of Italian cuisine that elevates any dining experience. Originating from Milan, this dish features Arborio rice simmered slowly to creamy perfection, infused with the aromatic essence of saffron and the richness of Parmesan. Whether served as a decadently satisfying first course or a stand-alone main dish, it promises to envelop you in warmth and comfort, making it the ultimate comfort food for any occasion.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
dry white wine
2/3 cup (heated to simmer)
saffron threads
1 teaspoon (approximately 25 threads)
unsalted butter
4 tablespoons (divided)
olive oil
2 tablespoons (used for sautéing)
medium-large onion
1 (cut into 1/2-inch dice)
chicken broth
4 cups (preferably homemade, kept hot)
Italian short-grain rice
2 cups (such as Arborio or Tesori)
salt
to taste
freshly ground black pepper
to taste
freshly grated Parmesan cheese
1/4 cup (for finishing)
Instructions
1
In a small skillet, heat the dry white wine over medium heat until it simmers. Add the saffron threads to the wine, remove from heat, and let it stand for 1 minute to infuse.
2
In a large saucepan, melt 2 tablespoons of unsalted butter and the olive oil over low heat. Add the diced onion and sauté until it becomes tender and golden brown, about 15 minutes.
3
While the onion cooks, pour the chicken broth into a separate small saucepan. Heat it until hot, then reduce to the lowest heat to keep it warm.
4
Stir the Arborio rice into the onion mixture, increasing the heat to medium. Sauté the rice for about 5 minutes, stirring constantly until the edges become transparent.
5
Pour in enough of the hot broth to cover the rice by 1/4 inch. Adjust the heat to maintain a vigorous simmer (not a full boil) and continuously stir until the liquid is absorbed and you can see the bottom of the pan, about 5 minutes.
6
Continue this process: adding more broth to cover the rice by 1/4 inch, cooking, stirring, and allowing the liquid to absorb until the rice is al dente, which should take about 20 minutes from the first addition of liquid. Season with salt and pepper halfway through the cooking time.
7
Stir the reserved saffron-infused wine mixture into the risotto. If the risotto appears too thick or dry, add more warm broth to reach a creamy consistency.
8
Remove the saucepan from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Taste and adjust seasonings if necessary.
9
Serve the risotto hot, garnished with additional Parmesan cheese if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Saffron Risotto?
It is a luxurious Italian rice dish originating from Milan, featuring Arborio rice simmered to creamy perfection with saffron and Parmesan cheese.
Where does this dish originate?
This recipe originates from Milan, Italy.
How many servings does this recipe make?
This recipe makes 4 servings.
What type of rice is best for this risotto?
Italian short-grain rice such as Arborio or Tesori is ideal for achieving the correct creamy consistency.
How do I prepare the saffron for this recipe?
Simmer 2/3 cup of dry white wine, add the saffron threads, and let it stand for 1 minute to infuse.
How many saffron threads are used?
The recipe calls for 1 teaspoon of saffron threads, which is approximately 25 threads.
What is the total amount of butter required?
A total of 4 tablespoons of unsalted butter is required, divided for different stages of the cooking process.
How should the onion be prepared?
The medium-large onion should be cut into a 1/2-inch dice.
How long do I sauté the onion?
Sauté the onion in butter and olive oil for about 15 minutes until it becomes tender and golden brown.
What type of broth should be used?
The recipe calls for 4 cups of chicken broth, preferably homemade.
Why must the broth be kept hot?
Keeping the broth hot ensures the rice maintains a consistent cooking temperature when liquid is added.
How long should the rice be sautéed before adding liquid?
Sauté the rice for about 5 minutes, stirring constantly until the edges become transparent.
How much broth should be added to the rice at once?
Add enough hot broth to cover the rice by 1/4 inch each time.
What kind of simmer is needed for the rice?
Maintain a vigorous simmer, but not a full boil, throughout the cooking process.
How often should I stir the risotto?
You should stir the risotto continuously as the liquid is absorbed to help release the starch.
How long does it take for the rice to cook until al dente?
It takes about 20 minutes from the first addition of liquid to reach an al dente texture.
When should salt and pepper be added?
Season the risotto with salt and pepper halfway through the 20-minute cooking time.
When is the saffron-infused wine added to the pan?
The wine mixture is stirred into the risotto after the rice has reached the al dente stage.
What if the risotto appears too thick or dry?
Add more warm broth to the pan to reach your desired creamy consistency.
What are the final ingredients added to the risotto?
Once removed from heat, stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese.
How is the dish garnished?
The dish can be garnished with additional freshly grated Parmesan cheese.
Can this be served as a main dish?
Yes, it can be served as a stand-alone main dish or a satisfying first course.
How many ingredients are in this recipe?
There are 10 ingredients in total.
What is the role of olive oil in this recipe?
Two tablespoons of olive oil are used along with butter to sauté the onions.
What defines the texture of a good risotto?
A good risotto should be creamy and rich while the rice remains slightly firm or al dente.
Can I use red wine instead of white?
No, this specific recipe uses dry white wine to maintain the bright yellow color from the saffron.
What kind of Parmesan should be used?
Freshly grated Parmesan cheese is recommended for the best flavor and melting quality.
How do I know when the liquid is absorbed?
You should be able to see the bottom of the pan when stirring before adding more broth.
Is this recipe considered comfort food?
Yes, the description identifies it as the ultimate comfort food for any occasion.
Should I serve the risotto hot?
Yes, risotto should be served hot immediately after preparation for the best texture.