Risotto allo Zafferano - Saffron Risotto

Risotto allo Zafferano, also known as Saffron Risotto, is a classic Italian dish originating from Lombardy.

It’s made by cooking Arborio or Carnaroli rice in a flavorful broth infused with saffron, which gives the dish its characteristic golden color and unique taste. The creamy texture and rich flavor make it a beloved staple in Italian cuisine.

Legend has it that an artist accidentally spilled saffron into his rice while working on the Milan Cathedral in 1574, resulting in this delicious creation. Saffron, harvested from the labor-intensive Crocus sativus flower, adds a pungent flavor and vibrant hue to the dish.

Variations include adding ingredients like porcini mushrooms, sausage, or seafood.

Preparation Time: 30 minutes
Portion for: 4 People

Ingredients:

• 320 g Carnaroli rice
• 2 Star Vegetable stock cube
• ½ golden onion
• 40 g white wine
• 1 liter vegetable broth
• Water (as needed)
• Extra virgin olive oil (as needed)
• Fine salt (as needed)
• For creaming:
• 80 g cold Grana Padano cheese (grated)
• 75 g cold butter

Let's Start

1. In a medium-sized pan, add 1 liter of water, place the pan over medium heat, add 2 vegetable stock cubes to the water stir until the stock cubes are completely dissolved.
2. Peel and finely chop the onion, then sauté it in a pan with a drizzle of olive oil over low heat. Cook the onion gently for about 10-15 minutes, adding a pinch of salt or a ladle of broth to help.
3. Once the onion is soft and translucent, add the rice and toast it for a couple of minutes, stirring continuously. Keep the heat low to avoid burning the onion.
4. Deglaze the pan with white wine and let the alcohol evaporate completely. Begin adding the hot broth to the rice, one ladleful at a time, making sure each portion is absorbed before adding the next. Maintain a gentle and constant simmer.
5. When the rice is almost cooked, add the saffron bag. Mix well and finish cooking the rice, adjusting the salt if necessary.
6. Once the rice is done, turn off the heat and stir in the cold butter and grated Grana Padano cheese.
7. Add a little more broth as needed to achieve the desired consistency.

Now your risotto is ready!

Buon Apetito