Creamy Saffron Risotto

This creamy saffron risotto is incredibly simple yet delicious and decadent. The saffron gives it a unique and irresistible taste, making the risotto just perfect for a special occasion or a cozy night in.

Saffron risotto is a super simple yet special dish that’s perfect for those moments you want something comforting that also has the potential to impress everyone.

You only need a handful of ingredients to make this risotto, but the result is flavorful, rich and comforting — just perfect for a main or as a side dish for seafood.

This recipe is based on a traditional risotto Milanese recipe, which means that it has lots of butter in it. You can substitute it with olive oil or use a mix of olive oil and butter if you like.

Why you’ll love this creamy saffron risotto

• Delicious and comforting — The creamy texture and rich flavors of this risotto make it super warming and satisfying.
• Easy to make — While risotto may seem like a fancy dish, it’s actually quite easy to make with a few simple ingredients.
• Great for entertaining — The addition of saffron makes this risotto a special dish that’s perfect for entertaining or date night!

What goes into saffron risotto

Butter — Using butter instead of olive oil adds richness and flavor to the risotto. I also stir in some extra butter at the end to make it extra creamy, but you can sip that if you’d like a lighter risotto.

Shallot — I love shallots in this risotto because they have a milder flavor than onion, but either is good.

Rice — Carnaroli rice is best for risotto — it’s a type of short-grain rice that releases starch slowly, which is essential for the creamy texture of the risotto. You can substitute it with Arborio rice, which is also starchy.

White wine — Dry white wine is essential for the flavor of a good risotto. If you don’t cook with alcohol, you can use more stock instead, but the flavor won’t be the same. Dry sherry and dry vermouth are other options.

Vegetable stock — Use a quality vegetable broth (preferably homemade) for the best flavor. Chicken stock also works in this risotto if you’re not vegetarian.

Saffron — Saffron adds a unique flavor and a yellow color to the risotto. Even though it can be quite expensive, you only need about half a teaspoon of saffron for this risotto.

Only add the saffron towards the end of the cooking process to maintain the best flavor.

Parmesan — Freshly grated Parmesan cheese is always best in a risotto. I keep a wedge in the fridge and use a fine grater as needed.

How to make saffron risotto alla Milanese

In a large heavy-bottomed pan or Dutch oven, melt 1 tablespoon of butter over medium heat.

Add the diced shallot and sauté until softened, about 2-3 minutes.

Stir in the rice, making sure to coat each grain in the butter and shallot mixture. Toast for 1-2 minutes or until the rice becomes translucent.

Pour in the white wine and stir until it is fully absorbed by the rice, and you can’t smell the alcohol anymore.

Begin adding the hot vegetable stock to the rice mixture, about 1 cup at a time, stirring constantly. Wait until each addition of stock is absorbed before adding the next.

When you’re halfway through the stock, stir in the saffron.

Continue to add stock and stir until the rice is tender. Make sure it remains al dente, though.

Remove from heat and stir in the grated Parmesan and remaining butter.

Season with salt and freshly ground black pepper to taste and serve immediately.

Leftovers and storage

• This saffron risotto is best served immediately, but if you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
• To reheat, simply add a splash of veggie broth or water to loosen it up and heat it in a pan over low heat or in the microwave.
• I don’t recommend freezing risotto because the texture won’t be the same when thawed.

Recipe notes and tips

• You can add different ingredients, such as mushrooms, seafood, or vegetables, to make different variations of this saffron risotto.
• It might be tempting to turn up the heat when making risotto but don’t do it. You need to simmer the rice on low-medium heat for the perfect risotto.
• If you have lots of leftovers, you can use them to make arancini. Mix leftover risotto with some cheese and herbs, shape them into balls and bread them, then fry them until golden.

If you liked this creamy saffron risotto, you might also like some of my other easy risotto recipes:

• Risotto with Italian Sausage
• Smoked Salmon and Rocket Risotto
• Easy Smoked Haddock Risotto
• Butternut Squash Risotto
• Asparagus and Artichoke Risotto

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