Saffron Risotto

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This elegant saffron risotto is a masterclass in balance, combining the earthy, floral notes of premium saffron with the rich creaminess of Parmigiano-Reggiano. Known as risotto alla milanese in its traditional form, this vibrant gold dish is a classic of Italian home cooking. The methodical process of slowly adding stock allows the arborio rice to release its starches, creating a velvety sauce that feels indulgent yet remains sophisticated and light on the palate.

As a high-protein vegetarian-friendly option, this dish serves as a satisfying main course or a luxurious side for grilled meats. It is perfect for a weekend dinner party or a comforting midweek treat when you have time to enjoy the meditative process of stirring at the stove. Serve in warmed shallow bowls with an extra glass of crisp white wine to complement the citrusy undertones of the rice.

Ingredients for Saffron Risotto

800g chicken stock
1 matsked vegetabilisk olja
1/2 onion, finely chopped
240ml arborio rice
240ml white wine
Large pinch of saffron
1 matsked smör
60g grated Parmigiano-Reggiano, plus shavings for garnish (optional)

How to make Saffron Risotto

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

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