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    Home » Pasta

    Saffron Risotto

    Published: Oct 18, 2022 · by Nico

    Jump to Recipe

    Saffron risotto is a creamy and delicious meal with just seven ingredients for a tasty and easy dinner.

    It's an authentic Italian recipe you can make in 30 minutes and surprise your family or guests with a fun, refined, and inviting risotto dish. Let's see how to make it!

    saffron risotto with a fork
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • Tips
    • Questions
    • More Italian dinners
    • Recipe

    Check out our best Italian recipe collection!

    Saffron risotto originated in Milan, Italy, and it's sometimes called risotto alla Milanese.

    It's probably the easiest risotto of all, and you can make it with seven simple ingredients following a simple process.

    In less than 30 minutes, you'll have a delicious, comforting Italian dinner on your table that'll get rave reviews.

    Saffron is a spice with a distinctive fragrance and a potent pigment that colors the rice with a rich yellow hue.

    It's believed that saffron originated in Iran, Greece, or Mesopotamia thousands of years ago.

    It is now used in popular dishes worldwide, from this Italian saffron risotto to Spanish paella, French bouillabaisse, and South Asian Biryani rice dishes.

    Saffron risotto is one of the best recipes to appreciate this wonderful spice's full flavor and aroma in a comforting and familiar dish to most of us.

    Saffron risotto on a white plate

    Ingredients

    ingredients with rice and saffron

    Risotto rice

    To make risotto, you'll need risotto rice. There are several risotto rice varieties, with Arborio rice being the most common.

    Other excellent varieties are Carnaroli, Roma, Baldo, and Vialone Nano. If you can't find any of these, you can buy rice with "Risotto Rice" written on the package.

    You can't substitute any other rice for risotto rice to make risotto because it has a higher starch content that makes the dish creamy and a grain that keeps its texture.

    Onion

    You can use white onion, yellow onion, or shallot.

    Saffron

    Saffron comes in two forms; saffron powder and saffron threads. You can make saffron risotto with both.

    However, if you use saffron powder, you'll need 0.1 grams of saffron per 4 people. If you use saffron threads, you'll need 0.2 grams of saffron per 4 people.

    Stick to our quantities below for best results, do not use more saffron than required, or it'll overpower the dish.

    To use the saffron, soak it in hot, almost boiling water or broth for 2 minutes.

    White wine

    Dry white wine is optional in saffron risotto. You can replace it with vegetable broth.

    Vegetable broth

    You can use store-bought or homemade vegetable stock.

    Salt

    Just a touch of sea salt or kosher salt to help the flavors meld together.

    Butter

    Use unsalted butter (go for European-style butter for the best flavor) or vegan butter.

    Parmesan cheese

    Parmesan cheese adds a ton of flavor to the final dish and complements the saffron beautifully.

    For the best flavor, go for Parmigiano Reggiano or Grana Padano (best if freshly grated). Alternatively, you can use a vegan parmesan cheese alternative to make the recipe dairy-free.

    Instructions

    To start, warm up your vegetable broth in a pot and keep it hot, almost simmering, throughout the recipe.

    Finely chop the onion, then gently fry it in a large skillet with the olive oil for 3 minutes, stirring often.

    The onion should be translucent and slightly golden; don't make it brown.

    fry the onion is a big pot

    Add in the Arborio rice, and stir it on medium-high heat for about a minute.

    Important: unlike other rice varieties, risotto rice should not be rinsed or washed.

    fry the risotto rice in a big pot

    Now add the white wine, stir, then when the wine has evaporated, add 1 cup of vegetable broth.

    Stir almost continuously on medium heat, then when the broth is absorbed, add another cup.

    vegetable broth and risotto rice

    Stir and add one cup of broth at a time; then, at the 10-minute mark, dissolve the saffron in a small bowl with a ladleful of hot broth and add it to the rice.

    Keep stirring and adding broth, a little at a time, until the rice is creamy and al dente, with a bite to it - about 5 more minutes.

    Risotto takes 14 to 18 minutes to cook, depending on the rice quality.

    saffron added to risotto rice

    Now, turn the heat off, let the rice cool down for 1 minute, then add the butter and grated parmesan cheese.

    butter and cheese in the risotto

    Stir for another minute (heat off) until butter and cheese melt. Add a little broth if the rice gets too thick.

    Note: risotto should be creamy and thin, not thick, mushy, and pasty, and not soupy. You should be able to see the rice grains clearly.

    creamy saffron risotto

    Serving suggestions

    saffron risotto on a plate

    In Italy, risotto is served as a main meal on a flat plate and eaten with a fork.

    We like to serve it as a main or as a side dish with greens, salads, or seasonal roasted vegetables:

    • Fennel and orange salad
    • Red cabbage slaw
    • Easy side salad with greens and grated carrot
    • Shaved brussels sprout salad

    You can also serve it with one of our protein-rich dishes to make it a complete meal:

    • Mushroom tofu cutlets: an easy 20-minute main with plenty of plant-based protein
    • Baked tofu with vegetables steamed in the oven with lemon and tomatoes
    • Chickpea salad with fresh greens and a mustard dressing
    • Marinated tofu cubes: charred and jerky-like texture, a great main with rice dishes
    • tofu mushroom recipe
      Tofu Mushroom Recipe
    • chickpea salad
      Chickpea Salad
    • vegan fish tofu
      Vegan Fish
    • marinated tofu on rice
      Marinated Tofu

    Variations

    The process of making risotto is pretty much the same for most risotto types, so when you learn the basics, you can make it with most vegetables. Some of our favorite risottos are:

    Mushroom risotto

    creamy mushroom risotto

    Probably the most beloved risotto in the world, mushroom risotto is easy to make and packed with an earthy and irresistible mushroom flavor. It's a guaranteed crowd-pleaser for kids and adults alike.

    Check out our mushroom risotto recipe.

    Tomato risotto

    deliciously creamy tomato risotto

    There's nothing more comforting than a warm, creamy, and tasty tomato risotto with basil or oregano. It's a staple of Italian home cooking, and you can make it with a few pantry staples.

    Check out our tomato risotto recipe.

    Eggplant risotto

    eggplant risotto

    Eggplants are everywhere in Italian cooking, and they graciously made their way into this delicious risotto. Reminiscent of eggplant parmigiana, this recipe combines tomato, eggplant, basil, and parmesan with creamy risotto rice cooked to perfection.

    Check out our eggplant risotto.

    Zucchini risotto

    Zucchini Risotto with fork

    A summery, light, and veggie-packed risotto recipe made with shredded zucchini and grated lemon zest. It's an original way of enjoying your leftover zucchini.

    Check out our zucchini risotto recipe.

    Butternut squash risotto

    a portion of butternut squash risotto and sage on a plate

    You will love the fall colors and flavors of this butternut squash risotto. Make it with diced butternut squash and sage leaves. It has a mildly sweet and comforting taste and an ultra-creamy texture thanks to the melty butternut squash.

    Check out our butternut squash risotto recipe.

    Storage

    Refrigerator: saffron risotto is best eaten a few minutes after it's made. If you have leftovers, store them in the fridge, in an air-tight container, for up to a couple of days.

    Then warm it up in a pan with a dash of water or in the microwave with a couple of tablespoons of water on top.

    Leftover ideas

    If you have leftover risotto, consider turning it into rice balls, risotto cakes, pan-fried risotto (riso al salto), or into Supplì. They are all delicious dishes to enjoy the day after.

    • Italian rice balls
      Italian Rice Balls
    • crispy risotto cakes on a side salad
      Risotto Cakes
    • Riso al salto - Italian fried rice
      Vegan Riso al Salto - Italian gourmet fried rice
    • supplì di riso
      Supplì alla Romana - Italian rice balls

    Tips

    • Don't wash the rice: washing removes starch, making the risotto less creamy.
    • Use rice made for risotto: other rice varieties, such as basmati rice, wild rice, and wholegrain rice, don't have enough starch and won't make a great risotto.
    • Add broth slowly: Add broth, two ladles at a time (max), then keep stirring often, almost the whole time. When the broth has almost completely evaporated, add two more ladlefuls. Stirring helps the rice release the starch, which will then help with the creaminess of the dish.
    • Add butter and cheese with heat off: the residual heat is enough to melt cheese and butter, and you won't risk splitting the cheese (which might result in a lumpy risotto).

    Questions

    Is Arborio rice the same as risotto rice?

    Arborio is one variety of rice you can use to make risotto due to its short and starchy grain. It is possibly the most popular choice to make risotto in Italy and abroad. Other varieties are Carnaroli, Vialone Nano, Roma, and Baldo.

    Which risotto rice is best?

    Arborio, Carnaroli, Vialone Nano, Roma, and Baldo are the best choices for making risotto.

    Is jasmine rice good for risotto?

    No. Jasmine rice is unsuitable for risotto because the grain is too thin and long (it will break while cooking), lacks bite, and doesn't contain enough starch to make the dish creamy.

    More Italian dinners

    If you like Italian food, try some of our easy Italian dishes:

    • Pasta Aglio e Olio: only 15 minutes of cooking is required for this 5-ingredient dinner
    • Lentil pasta: with ditalini pasta and a rich and authentic Italian flavor
    • Mushroom alfredo with a creamy and cheesy sauce, easy dinner in 15 minutes!
    • Eggplant Parmigiana with endlessly tender roasted eggplant and a rich tomato sauce
    • Penne arrabbiata with an easy 10-minute tomato sauce, a weeknight dinner favorite!
    • Pasta Fagioli with beans, fresh herbs, and a rustic Italian flavor
    • Easy crostata with apricot jam
    • Tuscan soup with white beans, creamy, tasty, and nourishing
    • Or check out our favorite Italian recipes or vegetarian Italian recipes
    • garlic and oil pasta aglio olio
      Spaghetti Aglio e Olio
    • lentil pasta
      Lentil Pasta
    • pasta fagioli soup with spoon
      Pasta e Fagioli
    • eggplant parmigiana
      Eggplant Parmigiana
    • Alfredo mushroom pasta with fork
      Mushroom Alfredo
    • Arrabbiata in pan
      Penne Arrabbiata
    • Tuscan soup with spoon and bread
      Tuscan Soup
    • Crostata with apricot jam
      Easy Crostata

    For many more 30-minute meal ideas, check out our 30-minute meal category page.

    Recipe

    saffron risotto with fork

    Saffron Risotto

    Author: Nico
    Saffron risotto is a creamy and delicious comfort meal you can make with just 7 ingredients for a tasty and easy dinner.
    It's an authentic Italian recipe that you can make in 30 minutes and surprise your family or guests with a fun and inviting risotto dish. Let's see how to make it!
    Print Recipe Pin Recipe Share Recipe
    5 from 4 votes
    Prep Time 5 minutes mins
    Cook Time 18 minutes mins
    Total Time 23 minutes mins
    Course Main, Side dish
    Cuisine Italian
    Servings 4 people
    Calories 495 kcal

    Ingredients
     
     

    • 1 tablespoons olive oil
    • 1 white onion
    • 1⅔ cups Arborio rice
    • ½ cup white wine dry
    • 4 to 6 cups vegetable broth
    • 1 teaspoon saffron threads 0.2 grams (or ⅛ teaspoon / 0.1 grams of saffron powder)
    • ½ teaspoon salt or more to taste
    • 3 tablespoons unsalted butter or dairy-free butter
    • ½ cup grated parmesan ¾ cup if grated at home (or dairy-free parmesan)
    Keep screen on

    Instructions
     

    • Warm up your vegetable broth and keep it hot, almost simmering, throughout the recipe.
      Finely chop the onion, then gently fry it in a large skillet with the olive oil for 3 minutes, stirring often.
      The onion should be translucent and slightly golden; don't make it brown.
      fry the onion is a big pot
    • Add in the Arborio rice, and stir it on medium-high heat for about a minute.
      fry the risotto rice in a big pot
    • Add the white wine, stir, then when the wine has evaporated, add 1 cup of vegetable broth.
      Stir almost continuously on medium heat, then when the broth is absorbed, add another cup.
      vegetable broth and risotto rice
    • Stir and add one cup of broth at a time; then, at the 10-minute mark, soak the saffron in a small bowl with a ladleful of hot broth. When the liquid turns orange, add it to the rice.
      Keep stirring and adding broth, a little at a time, until the rice is creamy and al dente, with a bite to it - about 5 more minutes.
      Risotto takes 14 to 18 minutes to cook, depending on the rice quality.
      saffron added to risotto rice
    • Turn the heat off, let the rice cool down for 1 minute, then add the butter and grated parmesan cheese.
      butter and cheese in the risotto
    • Stir for another minute (heat off) until butter and cheese melt. Add a little hot broth if the rice gets too thick.
      creamy saffron risotto
    • Risotto should be creamy and relatively loose, not thick, mushy, and pasty, and not soupy.
      You should be able to see the rice grains clearly. Serve on a flat plate and eat with a fork.
      saffron risotto on a plate

    Video Recipe

    ITALIAN SAFFRON RISOTTO - Creamy Vegan Italian Recipe

    Notes

    Nutrition information is an estimate for 1 portion of saffron risotto out of 4 portions.
    TIPS
    • Don't wash the rice: washing removes starch, making the risotto less creamy.
    • Use rice made for risotto: other rice varieties, such as basmati rice, wild rice, and wholegrain rice, don't have enough starch and won't make a great risotto.
    • Add broth slowly: Add broth, two ladles at a time (max), then keep stirring often, almost the whole time. When the broth has almost completely evaporated, add two more ladlefuls. Stirring helps the rice release the starch, which will then help with the creaminess of the dish.
    • Add butter and cheese with heat off: the residual heat is enough to melt cheese and butter, and you won't risk splitting the cheese (which might result in a lumpy risotto).

    Nutritional Values

    Nutrition Facts
    Saffron Risotto
    Amount per Serving
    Calories
    495
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    8
    g
    50
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    33
    mg
    11
    %
    Potassium
     
    110
    mg
    3
    %
    Carbohydrates
     
    71
    g
    24
    %
    Dietary Fiber
     
    3
    g
    13
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    371
    IU
    7
    %
    Vitamin B6
     
    0.2
    mg
    10
    %
    Vitamin C
     
    0.04
    mg
    0
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    3
    µg
    3
    %
    Calcium
     
    118
    mg
    12
    %
    Folate
     
    192
    µg
    48
    %
    Iron
     
    4
    mg
    22
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    27
    mg
    7
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

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    Reader Interactions

    Comments

    1. steve

      January 07, 2022 at 3:17 am

      5 stars
      Very nice recipe!!! 10/10

      Reply
      • Nico

        January 09, 2022 at 7:32 am

        Thanks so much Steve, we are happy you liked this Vegan Saffron Risotto 🙂

        Reply

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