This risotto recipe makes every occasion a special one! Risotto all milanese is beautifully and gently flavored with saffron. Now, before you scroll on away because you feel like there's NO WAY you can make risotto, hang on one second!
Risotto is not a hard dish to make -- you need shallots, in this case saffron, white wine, arborio rice, chicken stock, butter, parmesan cheese and salt. The rice gets toasted first, and then, while you stir, you add warm chicken stock. I highly recommend listening to our podcast on saffron while you're stirring (all the details are below!).
It's literally about the stirring. Yes, it takes time. But it's not hard and the results are SO worth it! Put on a playlist, call that friend you've been meaning to check in with, call in your kids or husband or roommate to help stir.
The risotto is done when it's creamy, and al dente. It shouldn't be mush and it shouldn't be crunchy. If it's still a bit crunchy after using all your chicken broth, warm up another 2-4 cups. You want there to be a slight bite to it, like when you cook any pasta.
This risotto recipe may take a little time to come together, but it's ABSOLUTELY worth it! You'll impress your family, your friends and yourself!
Did you hear that I started a podcast?
Yep!! So excited to announce we're already on Episode 4! My fabulous friend, Jane, of Myrtle's Kitchen (based in the UK) and I have grown our Foodies Across the Pond to include not just cookbooks, but also a podcast!
So if you want to learn even more about saffron from a saffron expert, you'll love Episode 4. In this episode of our podcast, our guest is Melinda of Peace and Plenty Farm. She and her husband, Simon, have the largest saffron farm in Northern California. Incredible, right?
She shares all about her journey (which starts in Hawaii then diverts into Paris before landing in California), why she and Simon chose to grow saffron, how saffron is harvested, why saffron is so darn expensive and what gorgeous products she creates with saffron.
Click HERE to listen to this episode!
Click HERE to head to Peace and Plenty Farm and buy some California grown saffron!
Looking for the perfect side dish for this risotto?
- 2 1/2 quarts light chicken stock or low-sodium broth
- 4 tablespoons unsalted butter
- 1 medium onion, minced
- 1/2 teaspoon saffron threads
- 3 1/4 cups arborio rice (1 pound 10 ounces)
- 1 1/2 cups dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
In a large saucepan, bring the chicken broth to a boil over high heat. Cover and keep hot over low heat.
In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
Crumble in the saffron threads and cook for 1 minute, stirring.
Add the rice and stir to coat thoroughly with butter, about 2 minutes. Add the wine and cook over moderately high heat, stirring, until evaporated.
Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the stock has been absorbed. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve.