This saffron risotto is simple, elegant, and guaranteed to wow. It’s creamy, deeply savoury, and visually appealing with its distinctive golden colour.
Saffron risotto is one of those dishes that feels undeniably luxurious, yet is surprisingly simple to make – don’t be scared! The rice is gently cooked with stock, then finished with butter and Parmesan, creating that signature creamy, glossy finish. Saffron has a way of instantly elevating a dish, adding a subtle floral aroma and that rich golden colour that’s bound to get a reaction at the table. This version is adapted from a recipe for Risotto alla Milanese in Italy from the Source, using chicken stock for a light savoury base and shallot for a softer, slightly sweeter flavour.
In this Post
- Ingredients
- How to make saffron risotto
- Variations & Substitutes
- Storing & Reheating Leftovers
- Frequently Asked Questions
- The Recipe
Ingredients
Shallot: Sweeter and more delicate than onion, shallot gives you a softer base flavour that doesn’t overpower the saffron.
Arborio or Carnaroli rice: The best rice for risotto is arborio or carnaroli. Both are short grain rice, both high in starch, giving you that signature creamy texture while holding their shape. The starch is important for cooking risotto, so there is no need for rinsing the rice. Carnaroli will hold its shape better when cooked, but arborio is easier to find at most supermarkets.
Chicken stock: Keep your stock warm in a pot over low heat. As I always say with stocks, look for a good quality one with high collagen content and low salt. Butcher’s or specialty food stores usually stock these.
Saffron: Saffron is found in specialty food stores, but also most supermarkets stock it these days. It usually comes in a 1 gram container, so for this recipe, use around half a container. Bloom the saffron threads in hot water before you begin cooking the risotto.
Parmesan: Finely grate it so it melts smoothly into the risotto. The Parmesan helps to create the glossy finish of the risotto, while giving it a savoury depth of flavour and seasoning.
How to make saffron risotto
ONE: Sauté the shallots in olive oil.
TWO: Add the rice to the pan and toast for around 2 minutes, continuously stirring.
THREE: Add the white wine and cook until evaporated, continuing to stir.
FOUR: Next, add the chicken stock, little by little, letting the rice absorb almost all the liquid before adding more. The liquid should be simmering gently during this process.
FIVE: Add the bloomed saffron and stir through the rice.
SIX: When the rice is almost fully cooked, add the Parmesan and butter and stir vigorously to incorporate. Season to taste, then serve hot.
Variations & Substitutions
Add shellfish: Serve some pan-fried prawns or scallops on top of the risotto. The pairing of saffron and seafood is a match made in heaven!
Vegetarian: Swap out the chicken stock for vegetable stock and use a vegetarian cheese to make your saffron risotto vegetarian.
No saffron. While saffron is kind of the main flavour here, you can totally omit it for a more neutral flavoured risotto. Add some sautéed mushrooms and make it a mushroom risotto!
Storing & Reheating Leftovers
You can store leftovers in an airtight container in the fridge for up to 2 days. The risotto will firm up as it cools.
Reheat gently on the stove with a splash of water, stirring until loosened and creamy.
Frequently Asked Questions
The rice should be cooked al dente, meaning ‘firm to the bite’, but should not be crunchy.
No, plain white rice will not hold its shape through the cooking process and doesn’t have the needed starch to create the creamy finish, like arborio or carnaroli do.
Stirring helps to release the starches, but you don’t need to stand over the stove stirring constantly.
This is a dish best served straight away. However, you can par-cook the risotto and then finish it with stock, Parmesan and butter.
The Recipe
I’d love to hear how you get on with making this recipe if you try it and how much you enjoyed eating it! Leave a review below for me to read, or tag me on Instagram if you share a photo.
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Saffron Risotto
This saffron risotto is simple, elegant, and guaranteed to wow. It’s creamy, deeply savoury, and visually appealing with its distinctive golden colour.
- Total Time: 35 minutes
- Yield: 4–6 serves 1x
Ingredients
- 500 millilitres chicken stock
- 1 tablespoon olive oil
- 1 shallot finely diced
- 200 grams arborio or carnaroli rice
- 100 millilitres dry white wine
- 0.5 grams saffron bloomed in 1 tablespoon hot water
- 50 grams butter
- 25 grams Parmesan finely grated
Instructions
- Heat the stock in a pot over low heat and keep it warm.
- Heat the olive oil in a pan over medium heat. Add the diced shallot and sauté until soft.
- Add the rice and toast for 2 minutes, stirring continuously so it doesn’t catch.
- Pour in the white wine and cook, stirring, until almost fully reduced.
- Begin adding the stock a little at a time (about 1/4 cup per addition), stirring occasionally and letting it absorb before adding more. Keep the risotto at a gentle simmer, not a boil.
- When most of the stock has been absorbed, add the bloomed saffron and stir through. Taste the rice, it should be al dente, but not crunchy. If needed, continue adding stock (or a little warm water) until it reaches this point.
- Remove from heat and stir through the butter and Parmesan until creamy and glossy.
- Season to taste and serve immediately.
Notes
- Stir regularly, not constantly. You don’t need to stand over the stove stirring the whole time, but regular stirring helps release the starches from the rice and cooks it consistently.
- Aim for a loose consistency. Risotto should be have a consistency thicker than a pasta sauce, but not stiff. If it becomes too thick, you can always add some water to loosen and then adjust the seasoning before serving.
- Seasoning with Parmesan. You may like to serve the risotto with some extra Parmesan grated over the top. If you do, be careful not to over salt, as the Parmesan will season it also.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Serve Saffron Risotto with one of these Dishes
Red Wine Braised Beef Cheeks
These braised beef cheeks are slow-cooked with red wine, stock and aromatics until tender but still holding their shape and served with a rich sauce made from the braising liquid and a red wine reduction. This is the kind of dish that quiets the whole table at a dinner party.
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