This golden risotto is the perfect combination of comfort and elegance. Slowly cooked to creamy perfection and infused with saffron, it’s a dish that feels as indulgent as it looks.
Each bite brings the fragrant aroma of saffron, the creamy texture of perfectly cooked risotto, and the rich flavour of Parmesan cheese. It’s a true classic from Milan and a recipe that’s stood the test of time for a reason.
What makes it special? Saffron is the star of this dish. By soaking it in warm water, its vibrant colour and delicate flavour are unlocked, ensuring it transforms every grain of rice into something magical.
If you’ve never tried saffron risotto, this is your sign! Simple to make, comforting, and full of flavour—this dish is an Italian treasure.
Risotto alla Milanese (Golden Saffron Risotto)
Ingredients
- 180 g of risotto rice arborio or carnaroli variety
- 1/2 onion chopped
- 1 tsp of saffron threads ~1g
- 400 ml chicken stock
- 1 dab of butter
- dash of white wine
Instructions
- CHEF HACK:Add the saffron to a small jar with some hot water or stock, mix, and set aside. Waiting for the saffron to steep in water allows the spice to release its vibrant color, aroma, and flavor more fully. This process enhances the saffron’s potency in a dish, ensuring even distribution of its rich golden colour and subtle flavuor throughout your recipe, rather than just adding the threads directly.
- Add a dab of butter to a pan, let it melt, and add the onion. Cook until translucent.
- Add a splash of wine (~1/2 cup) and let the alcohol evaporate.
- Add the rice to the pan and toast it for 1 minute.
- Pour in the stock one spoonful at a time, allowing the rice to absorb the liquid before adding more.
- Once you run out of stock and the rice starts to dry out, add hot water until the rice is fully cooked. Risotto takes time, but it is always worth the effort.
- It is now time to add the saffron liquid. Add it straight to the pan and mix until it is well incorporated with the rice. Add more butter if you wish and serve.
- Serve with pepper and grated Parmesan cheese.