Risotto allo Zafferano
Served in 30 minutes, this Creamy buttery riso allo zafferano (Saffron Risotto recipe) is full of flavor with a mesmerizing golden/yellow color. This Resotto Zafferano Recipe is irresistibly delicious and is simple and easy to make with only a few ingredients.
About this Risotto Recipe
This risotto allo zafferano recipe is inspired by a traditional Italian dish from Milan. It is referred to by names saffron risotto, zafferano risotto, risotto alla Milanese, or simply yellow saffron rice/saffron rice.
It has a creamy texture with butter and parmesan flavor. The saffron adds a complex sweet, earthy, and floral taste to the dish with a lovely golden color.
This recipe is made in one pot and is also gluten-free. Serve as a side dish or on its own as a main Dinner meal.
Ingredients
This is just an overview of the ingredients I used to make this recipe, with possible alternatives and why they may have been used.
- Rice. Look for short-grain white round rice. This type of risotto rice has a lot of starch and makes the risotto dish creamy. Arborio Italian rice is perfect for this dish. You may use Carnaroli or Vialone nano. Sushi rice works well, too.
- Onion. It adds a lot of flavors and a slightly sweet taste to the dish. You may use shallots ass an alternative.
- Stock or broth. Vegetable stock is fine. Use any other stock/broth you like the best. You may even use water if you cannot get hold of stock cubes.
- Butter. Adds creaminess and flavour to the dish.
- Oil. Mixed with butter prevents the butter from burning. Olive oil.
- Cheese. It makes the dish extra special and creamy. Use freshly grated parmesan if you can.
- Saffron threads. So-called red gold spice adds delicious aromatics and a golden colour to the riso allo.
- Seasonings. Salt and black pepper to taste.
- Garnish. Saffron threads were used to garnish this recipe, along with black pepper and dry or freshly chopped parsley.
You will find a full list of ingredients and quantities on the recipe card below. Or click the ‘Jump To Recipe’ button at the top of this post.
How to Make Risotto allo Zafferano
Follow my easy directions to see how to make risotto allo zafferano at home.
Step 1: Crush the saffron threads by pressing them with the back of a spoon until they become powder.
Step 2: Place the powdered saffron in a mug and pour boiling water over it to cover it. Then cover the mug with foil or a small dish to keep it warm, and put it aside to allow the saffron to infuse into the hot water untill you need it.
Step 3: Heat the oil and butter in a large saucepan over medium heat and add the chopped onion. Saute the onion until it becomes translucent and tender. This should only take about 2 minutes.
Step 4: Add the rice to the pot of sauteed onion. Stir the rice grains around to coat and slightly toast them, about 2 minutes.
Step 5: Add one cup of stock to the rice and stir constantly until most of the liquid is absorbed.
Step 6: Continue adding 1 cup of stock at a time until you finish the entire 4 cups of stock. Stir until most of the liquid is absorbed before adding more stock.
Step 7: Add the saffron-infused water and the saffron threads to the pot of rice.
Step 8: Stir and cook the rice until al dente. This should only take about 2 minutes.
Step 9: Turn off the heat and season with salt and pepper. Add the grated cheese.
Step 10: Give the Risotto a good stir before tasting and adjusting the seasonings. Garnish with chopped fresh parsley or saffron threads, and serve while still hot. Enjoy!
Substitutions and variations
- Make it vegan. To make the dish vegan, use vegan plant-based butter and cheese.
- Make it vegetarian. Using a cheese made with vegetable rennet will make the dish vegetarian.
- Make the dish spicy. Use more black pepper, cayenne pepper, or chilli powder.
- Add vegetables. Add in sauteed chopped mushrooms, Sauteed baby spinach, kale, or sauteed chopped tomatoes, and sauteed broccoli rabe or peas.
- Add protein. Diced cooked chicken similar to what was used in this Easy chicken and yellow rice casserole recipe (Tahchin), salmon fillet, or shrimp works great. Cooked beans, sausages, and eggs are other options.
- Add Herbs. Chives, parsley, cilantro, basil, oregano, or thyme are great options.
- Make the recipe your own. Feel free to adjust the amount of cheese and butter in the recipe. Add spices and herbs you like the most. This is a great way to customize the recipe to your preference.
Equipment
- Large saucepan
- Small dish to prepare and mix the saffron threads.
Storage and reheat
Fridge – Store riso allo zafferano in an air-tight container in the fridge for up to 2 days. Then heat it low and slow over the stovetop or microwave it.
Freezer – This dish is not suitable for freezing as the texture alters when thawed.
How to Serve Risotto
- Serve it on its own. Serve Riso allo zafferano on its own as a delicious filling meal.
- Serve it with protein. Serve it with baked/roasted or grilled chicken, salmon fillet, or shrimp.
- Serve it with vegetables. Fresh spring salads, such as this broccoli Salad, fermented vegetables, or sauteed/roasted vegetables, such as these roasted green beans will go well with this dish.
If you tried making this recipe or any other recipe on my website, please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Tips and Faqs
- Use less salt than usual. We use cheese in this recipe, which already adds lots of salt to the dish.
- Use hot stock or broth. To speed up the cooking process, you may heat up the broth or stock in a microwave or on a stovetop beforehand.
- Stir constantly. This will ensure the rice releases more starch and help to make the dish creamy. Also, stirring prevents the rice from sticking to the bottom of the pot or burning it.
- Add stock or broth slowly. This way, you will end up with a creamy dish as more rice starch gets released. Otherwise, adding the whole stock at once will result in a mushy /saggy risotto.
- Cook on medium heat. The stock gets absorbed by the rice rather quickly, so using high heat will disturb the slow cooking process and the release of the rice starch. Also, the rice will burn on high heat.
Saffron risotto pairs well with a variety of side dishes, such as grilled vegetables, green salads, roasted chicken, or seafood like shrimp or scallops. Saffron risotto complements dishes like grilled asparagus, mixed greens with a citrus vinaigrette, roasted lamb, or sautéed mushrooms.
Yellow rice can be made either with saffron or turmeric, which is used in this recipe for Turmeric black pepper chicken (Healthy stir fry). But the rice will have a different look and taste to them. Turmeric adds rich flavor and bolder color to the rice. But saffron adds a floral and sweet flavor with a bright yellow color.
Risotto alla Milanese is a traditional Italian dish from Milan. It is a hearty dish with a delicious creamy texture that has a saffron aroma taste to it. Saffron adds a floral and sweet flavor to rice with bright yellow color.
Risotto is a traditional Italian dish made with short, starchy rice grains such as Arborio, Carnaroli, or Vialone nano and stock/broth to make a creamy texture. This type of rice absorbs lots of liquid without getting mushy or soggy. The creamy texture in risotto is achieved by cooking the rice slowly by adding a little water at a time and constantly stirring.
Saffron risotto, known as “risotto alla Milanese,” has a distinct taste profile. It combines a slightly sweet and floral essence with earthy notes. Saffron’s presence provides a rich golden hue and adds subtle honey-like aromatics. The dish is often savory, but the saffron’s natural sweetness helps create a complex and luxurious flavor. The specific taste may vary based on the recipe and additional ingredients used, such as Parmesan cheese and butter, which contribute to the overall flavor.
Risotto allo Zafferano
Ingredients
- 1/2 tsp. powdered saffron threads
- 4 tbsp. of butter
- 2 tbsp. olive oil
- 1 medium onion finely chopped
- 1 1/2 cup Arborio rice
- 4 cups vegetable stock or broth
- 1 cup of grated parmesan cheese
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- Saffron Threads For garnish. Or black pepper, and dry parsley
Instructions
- Prepare the saffron. Crush the saffron threads by pressing them with the back of a spoon until they become powder. Place the powdered saffron in a mug and pour boiling water over it to cover it. Then cover the mug with aluminum foil to keep it warm and put it aside and let saffron infuse into the hot water till you need it.1/2 tsp. powdered saffron threads
- Saute onion. Heat oil and butter in a large saucepan over medium heat and add onion. Saute onion until translucent and tender about 2 minutes.4 tbsp. of butter, 2 tbsp. olive oil, 1 medium onion
- Toast the rice. Add the rice to the sauteed onion in the pot. Stir the rice grains around to coat and slightly toast them, about 2 minutes.1 1/2 cup Arborio rice
- Cook the rice. Add 1 cup of stock to the rice. Stir constantly until most of the liquid is absorbed. Continue adding 1 cup of stock at a time till you finish the entire 4 cups of stock. Stir till most liquid is absorbed before adding more stock.4 cups vegetable stock or broth
- Add saffron. Add the saffron-infused water and the threads. Stir and cook rice until al dente. About 2 minutes.
- Season and serve. Turn off the heat and season it with salt and pepper. And add shredded cheese. Stir around, taste and adjust the seasonings, garnish, and serve it hot, Enjoy!1 cup of grated parmesan cheese, 1/2 tsp salt or to taste, 1/4 tsp black pepper or to taste, Saffron Threads
Notes
- Use less salt than usual. We use cheese in this recipe, which already adds lots of salt to the dish.
- Use hot stock or broth. To speed up the cooking process, you may heat up the broth or stock in a microwave or on a stovetop beforehand.
- Stir constantly. This will ensure the rice releases more starch and help to make the dish creamy. Also, stirring prevents the rice from sticking to the bottom of the pot or burning it.
- Add stock or broth slowly. This way, you will end up with a creamy dish as more rice starch gets released. Otherwise, adding the whole stock at once will result in a mushy /saggy risotto.
- Cook on medium heat. The stock gets absorbed by the rice rather quickly, so using high heat will disturb the slow cooking process and the release of the rice starch. Also, the rice will burn on high heat.
- Make it vegan. To make the dish vegan, use vegan plant-based butter and cheese.
- Make it vegetarian. Using a cheese made with vegetable rennet will make the dish vegetarian.
- Make the dish spicy. Use more black pepper, cayenne pepper, or chilli powder.
- Add vegetables. Add in sauteed chopped mushrooms, Sauteed baby spinach, kale, or sauteed chopped tomatoes, and sauteed broccoli rabe or peas.
- Add protein. Diced-cooked chicken breast, salmon fillet, or shrimp works great. Cooked beans, sausages, and eggs are other options.
- Add Herbs. Chives, parsley, cilantro, basil, oregano, or thyme are great options.
- Make the recipe your own. Feel free to adjust the amount of cheese and butter in the recipe. Add the spices and herbs you like the most. This is a great way to customize the recipe to your preference.
- Serve it on its own. Serve Riso allo zafferano on its own as a delicious filling meal.
- Serve it with protein. Serve it with baked/roasted or grilled chicken, salmon fillet, or shrimp.
- Serve it with vegetables. Fresh spring salads, slaw, fermented vegetables, or sauteed/roasted vegetables are great with this dish.
