Saffron Risotto

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.

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.

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.

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.

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.

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

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.

Serving suggestions

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

Tofu Mushroom Recipe

Salads

Chickpea Salad

Tofu

Vegan Fish

Tofu

Marinated Tofu

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

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

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

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

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

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, or into Supplì. They are all delicious dishes to enjoy the day after.

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

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

• Pasta Aglio e Olio
• Lentil pasta
• Penne arrabbiata
• Pasta Fagioli
• Tuscan soup

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