Saffron Risotto

The first time I encountered saffron, I was probably eight or nine years old. As I was browsing the spice aisle of the grocery store with my mother, I saw the price of a jar of saffron. My jaw hit the floor. As an adult, I still consider cooking with it a real treat, which is why I save this saffron risotto recipe for special occasions.

If you’re not familiar with saffron, it’s a highly prized spice derived from the dried stigmas of the Crocus sativus flower. These crimson threads impart a yellow hue, along with a distinctive earthy, honey-like taste and aroma. Saffron’s cost mainly comes from the labor-intensive harvesting process, since the delicate strands must be picked by hand. Each blossom yields just three threads, so an enormous number of flowers are needed to make it commercially viable. Luckily, a little bit goes a long way, so you only need a small amount in most recipes.

This recipe is very similar to what you might find in Milan, Italy, where saffron risotto (referred to as risotto alla milanese) is a quintessential dish. Like other risotto recipes, this one is cooked slowly over low heat. As you gradually add warm broth to the arborio rice while stirring frequently, the starches in the rice break down and release their flavors. The result is an insanely rich and creamy rice perfumed with the heavenly scent of saffron.

Saffron Risotto Ingredients

• Chicken broth: Using warm chicken broth instead of water is essential when making risotto.
• Saffron threads: These delicate threads are sometimes called “red gold” because of their cost. Don’t worry, this recipe requires just a small pinch, so it won’t set you back too much.
• Olive oil and butter: You’ll saute the onions and toast the rice in both olive oil and butter.
• Yellow onion: A small amount of yellow onion adds a mild aromatic note, enhancing the rice’s depth and complexity. An equal amount of shallot can be used instead if you have some on hand.
• Arborio rice: This short-grain rice is one of the best for making risotto. Its high starch content makes the recipe irresistibly creamy.
• Dry white wine: A small pour of dry white wine (such as sauvignon blanc, pinot grigio, or chardonnay) elevates this recipe and gives it a restaurant-quality taste.
• Heavy cream: While this saffron risotto recipe is plenty rich without it, adding a splash of cream at the end makes it even more decadent.
• Parmesan cheese: Like Parmesan risotto, a generous amount of cheese is stirred in just before serving. For a splurge, opt for real Parmigiano-Reggiano cheese.

Directions

Step 1: Warm the broth and steep the saffron

Warm the stock in a saucepan over medium heat until it’s gently simmering. Transfer 3/4 cup of the stock to a glass measuring cup and add the saffron threads. Let them steep for 15 to 20 minutes.

Editor’s Tip: Don’t rush the saffron steeping, as this is how the rice will get its color, taste and aroma. For a more intense flavor, you can steep it for longer than 20 minutes.

Step 2: Saute the onions and toast the rice

Meanwhile, heat the olive oil and butter in a stockpot over medium heat. Add the onion and saute it until it’s softened, about two to three minutes. Add the rice, and cook it until it’s translucent, about two to three minutes. Pour in the wine, and cook, stirring occasionally, until the wine is fully absorbed by the rice.

Step 3: Gradually add the broth

Reduce the heat under the stockpot to medium-low, then strain the saffron-infused broth through a fine-mesh strainer into the rice. Cook the rice until the broth is absorbed, stirring occasionally.

Ladle the remaining broth into the rice, 3/4 cup at a time, cooking and stirring after each addition until fully absorbed. Repeat until all the broth is used, and the rice is al dente.

Editor’s Tip: Taste the saffron risotto as you near the final few additions of broth to test for doneness. There’s a chance your rice may not need all 4 cups of broth. Perfectly cooked risotto is al dente, meaning it still has a slight bite. Risotto should never be mushy.

Step 4: Add the cream and cheese

Remove the saffron risotto from the heat. Stir in the cream and the Parmesan until the cheese is melted. Serve the risotto warm.

Saffron Risotto Variations

• Use ground saffron: If you have a mortar and pestle, you can grind the saffron into a fine powder rather than steeping the strands in the warm broth. If you go this route, add the saffron powder to the risotto when roughly half the broth remains.
• Add vegetables: For added color and nutrition, stir up to 1-1/2 cups of frozen peas, sauteed zucchini slices or blanched asparagus into the saffron risotto with the final addition of broth.
• Omit the wine: If you prefer to abstain from cooking with wine, you can omit it from the recipe. Replace it with additional broth, or try using a nonalcoholic wine of your choice.

How to Store Saffron Risotto

Saffron risotto should be refrigerated in an airtight food storage container.

How long does saffron risotto last?

Saffron risotto should be enjoyed within four days.

How should you reheat saffron risotto?

You can reheat saffron risotto either on the stovetop or in the microwave. If using the stovetop, add the risotto to a saucepan with a splash of water, milk or chicken broth. Reheat it over medium-low heat, stirring occasionally, until it’s heated through. Add additional liquid to the rice until the desired creamy consistency is reached.

For the microwave, warm the risotto in a microwave-safe container with the lid vented. Add a splash of water, milk, or chicken broth, and cook it in two-minute increments at 50% power, stirring after each, until it’s heated through. Add liquid to the rice until the desired consistency is achieved.

Saffron Risotto Tips

What do I need to know about buying saffron?

Not all saffron is created equal. Some low-cost options may contain additives to enhance color, or may include old or broken saffron threads. The best saffron varieties include Afghan saffron and those packaged with “Negin” or “Sargol” distinctions. When shopping, choose saffron with a deep, uniform red color and a strong, sweet aroma.

That said, even budget options will still make a fantastic saffron risotto. If you’re looking for an affordable option, Trader Joe’s typically offers small jars of saffron for under $10. Just bear in mind that you might wish to increase the amount of saffron in the recipe (up to one teaspoon), since lower-cost options can sometimes yield a less potent flavor.

What should I serve with saffron risotto?

In Italy, saffron risotto is most often served with osso buco (braised veal shanks), but its mild flavor and creamy consistency make it an excellent pairing with a range of other proteins. If osso buco isn’t on the menu, consider serving it with roasted chicken, pan-seared scallops, shrimp or grilled filet mignon. Round out your elegant feast with roasted asparagus, sauteed zucchini and a loaf of crusty homemade bread.