Saffron Risotto


Saffron Risotto
Recipe type: main course
Cuisine: italian
Prep time: 
Cook time: 
Total time: 

One of the typical dishes of the culinary tradition of Lombardy is definitely the saffron rice. It ‘s the most popular and preferred by gourmets and often accompanies delicious dishes such as veal osso buco (of which you will find the recipe under Italian and international cuisine here on KitchenSecret). The risotto with saffron, the expensive and colorful spice, it is very simple to prepare, it’s tasty and colorful.
  • 350 gr of Arborio rice
  • 125 gr. of butter
  • 1 onion
  • 150 grams of grated Parmigiano Reggiano cheese
  • 1 sachet of saffron
  • 1 glass of white wine
  • about 1 liter of broth

  1. Finely chop the onion. Melt 80 g butter in a large frying pan over low heat. Be careful not to fry it. Add to melted butter the finely minced onion and make it browning, stirring with a wooden spoon. Add the Arborio rice and let it toast by absorbing the butter. Raise a little the heat and pour the white wine until it evaporates. Add 2 ladles of hot broth and mix well. When the broth is almost absorbed, add another 2 ladles. Repeat this process until complete cooking the risotto. Check the cooking minutes rice on the package (usually between 16 and 20 min). When half cooked, add the saffron and mix well with rice, if needed add the broth from time to time. When cooked, remove the risotto from the heat and amalgam with grated Parmesan cheese and the remaining butter. Taste the rice and adjust salt. Serve hot! Et voila!

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