SAFFRON RISOTTO

Risotto is the ultimate comfort food.
Whether it’s sunny, raining, or you’re feeling down, saffron risotto is always a good idea!
It’s not hard to make, but it’s easy to mess up a few steps.
Below, I’ll walk you through the process step by step so you can make a well-balanced, flavorful, and creamy risotto every time!

FUN FACT:
Saffron risotto is commonly known as "Risotto alla Milanese" because it's one of the most traditional dishes from Milan.

INGREDIENTS FOR THE BROTH

• 1 onion

• 1 tomato

• 1 celery stalk

• 1 carrot

• 1 potato

• 1 zucchini

• Salt to taste

INGREDIENTS FOR THE RISOTTO

• 1 yellow onion

• 1 ¼ cups (250 g) risotto rice (like Arborio or Carnaroli)

• 1 packet of saffron (or about ½ teaspoon of saffron threads)

• ⅔ cup (150 ml) white wine (for deglazing)
  
  

• 1 ½ tablespoons (20 g) butter (use vegan butter for vegan version)

• 1–2 tablespoons (20–30 g) grated Parmesan cheese (or nutritional yeast for vegan version)

• Salt to taste

• Extra virgin olive oil

Let’s start by preparing the broth:

Bring 4 cups (1.0 liter) of water to a boil.
In the meantime, wash all the vegetables.
Peel the potato and the onion.
Once the water is boiling, add 1 teaspoon of coarse salt and all the vegetables.
Let it simmer for 30 to 40 minutes.

Alternatively, you can use pre-made vegetable broth.

In this case, bring 4 cups (1.0 liters) of water to a boil. Once it starts boiling, reduce the heat to medium-low and add 1 tablespoon of broth powder (or 1 bouillon cube).

Stir and let it simmer for 10 minutes to develop flavor.

Then keep it on the lowest heat, just warm enough to stay hot throughout the cooking process.
Once the broth is ready, keep it on low heat so it stays hot.

Now, let’s start making the risotto!

Finely chop the onion and sauté it in 2 tablespoons of olive oil.
Once the onion becomes soft, lower the heat and begin toasting the rice.

To do this add the raw rice directly into the pan with the onion, and let it cook for about 2 minutes, stirring occasionally.

Let’s take a moment to understand what rice toasting is and why it’s important.
Toasting the rice is the secret to a great risotto.
It helps preserve the texture during cooking and prevents it from becoming mushy.
You’ll know the rice is toasted when the grains start to look shiny and translucent.

At this point, increase the heat to high and deglaze with white wine.
Let the wine fully evaporate, then reduce the heat again and start cooking the risotto.

Add 1 to 2 ladles of hot broth at a time, waiting for the rice to absorb it completely before adding more.
The broth should just barely cover the rice.

Stir constantly to prevent the rice from sticking.

About half way through, adjust with a pinch of salt. Then pour a bit of broth into a small glass, dissolve the packet of saffron, add it to the risotto and stir.

When the risotto is nearly ready—about 1 to 2 minutes away from being perfectly al dente—turn off the heat and add the butter and Parmesan.
Don’t stir it yet—let it rest for 2 minutes.

After 2 minutes, gently stir to melt the butter and cheese—this final step, called "mantecatura", gives the risotto its signature creamy texture.

Now all that’s left is to plate it up and enjoy.
Buon appetito! 🍽️