saffron risotto (risotto milanese)

Saffron risotto (risotto alla milanese) is a classic saffron-scented risotto with an intense golden hue, sweet buttery onions and the soft honeyed note of saffron. 

I love the cozy elegance of good risotto. The smell of buttery onions, simmering white wine, and sharp nutty parmesan create so much comfort in the home. It sends me back to the simple comforts of my own childhood, and I hope it builds those warm memories for our kids. 

When I talk about cozy elegance, though, saffron risotto is at the tippy top of the elegance spectrum (a lot like truffle risotto or lobster risotto). Pushing that boundary seems to be my thing!

Saffron's striking color and delicate perfume transform this bowl of rice into something you won’t soon forget. Even more, it's lusciously creamy from the starchy rice, the butter, the gentle cooking, but it’s also decisively toothsome. 

And that's the part that I just can’t get enough of. That contrast of tenderness and perfect chew in each grain of silky, saucy rice. 

I don't just stop there, though. I love to take this saffron risotto recipe to the next level with crispy fried shallots and a scattering of edible flowers. The former adds a sprinkling of salty, crispy flavor bombs (and the best cook’s snack)!

And the edible flowers? Those just look so darn pretty, I can’t help it. I also like to think they enhance the floral notes of the saffron that much more.

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what is saffron risotto?

Saffron risotto, also known as risotto alla milanese, is a classic Italian risotto dish that’s flavored with soft, sweet onions and saffron. The usual heavy pour of white wine, rich stock (I prefer chicken), butter and nutty parmesan tie the creamy rice together and make a stunning and memorable dish.

saffron risotto ingredients:

how to make saffron risotto:

1. Fry the shallots.
2. Heat chicken stock in a small saucepan and keep warm.
3. Gently cook onion and garlic until very soft, but not browned (add water to prevent caramelizing).
4. Stir in rice, cook until just translucent on the edges.
5. Add wine and cook until evaporated.
6. Add saffron and hot stock, little by little, until absorbed/ evaporated. Repeat process, stirring often, until rice is tender, toothsome and saucy, about 20 minutes.
7. Stir in a chunk of butter and grated parmesan.
8. Garnish with fried shallots and edible flowers; serve immediately. 

when to add saffron to risotto:

For the best flavor, add the saffron with the first ladle-full of hicken stock, just after the wine has cooked down.

Some recipes add saffron to the pot of hot chicken stock, but that can waste the saffron since we don’t always add all of the stock. Make good use of those precious saffron strands and extract all the flavor directly into your rice!

what to serve with saffron risotto:

• Top with garlicky sautéed shrimp or scallops
• Serve with roast lobster tails
• Serve with a filet of seared salmon
• Stir in sautéed kale or wild mushrooms
• A warm kale salad with raisins
• Slice roast chicken and serve it over top
• With crab cakes or a pile of buttery, lemony crab meat
• Osso bucco!
• A simple and fresh butter lettuce salad

saffron risotto wine pairing:

Saffron risotto is floral and delicately flavored, but rich and lusciously textured. I prefer to pair the dish with white wines that have plenty of fresh acidity, floral notes, and rounded edges.

If the wine is too light, it'll be overpowered. But if it's too sweet or too oaky, it can overpower the subtle perfume of saffron.

Here are 3 varieties to look for, along with a few regions that will have the ideal style!

• Pinot Gris: Make sure to pick a dry version, such as a full-bodied, spicy and complex wine from Alsace, France. 
• Reisling: Look for a dry wine with structured acidity, ripe flavors and a creamy texture. Alsace, France and Niederosterrich, Austria are great regions for this style! 
• Chenin blanc: Incredibly floral wines with laser-acidity and honeyed richness. These also come in the full spectrum of sweetness, so make sure to find a dry version! Savennières, South Africa and California are most likely to produce these ripe, dry, creamy styles.

saffron risotto tips:

• To get the perfect toothsome texture in your risotto (tender but firm in the center), don’t feel like you need to add all the stock. Moisture levels can change a lot with the varietye of rice, pan type, heat intensity, and evaporation rate.
  • To get perfectly cooked risotto, simply taste the rice as you go. Keep it at a gentle simmer, stir often, and be patient. Pull it from the heat when you like the texture, stir in the butter and parmesan and enjoy immediately.
• Use hot stock so the rice can maintain an even simmer. 
• You don’t need to stir risotto constantly! Too much stirring can make the rice gluey. Stir just enough to prevent scorching on the bottom, and to help the rice cook evenly.

more risotto recipes to try!

apple risotto

black truffle risotto

butternut squash risotto

creamy lemon risotto

creamy parmesan risotto

farro mushroom risotto

lemon asparagus risotto

lobster risotto recipe

mushroom risotto

pea risotto

porcini truffle arancini

If you love saffron, try our saffron aioli!

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