Saffron Risotto | Risotto allo Zafferano

Creamy, golden, and elegant — this saffron risotto is a timeless Italian classic. Made with Arborio rice, saffron pistils, butter, and Parmesan, it’s simple yet full of depth and warmth. Perfect for a cozy dinner for two.

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About This Dish

Risotto allo Zafferano is one of Northern Italy’s most famous dishes, originating from Milan. This recipe brings together Arborio rice and saffron for a rich golden color, a delicate aroma, and a luxurious creamy texture. A dish that turns a simple meal into an elegant dining experience.

Ingredients (Serves 2)

Arborio Rice:	1 cup
Dry White Wine:	½ cup (for deglazing)
Saffron Pistils:	Tip of a teaspoon
Butter:	1 tbsp
Grated Parmesan:	25 g
Hot Water:	As needed
Salt:	To taste

How to Make It

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins

Step 1: Heat a little butter in a pan, add Arborio rice, and toast for 2 minutes.
Step 2: Deglaze with white wine and let it evaporate.
Step 3: Begin adding hot water a ladle at a time, stirring continuously.
Step 4: Halfway through cooking, add saffron pistils dissolved in a little warm water.
Step 5: Continue stirring and adding water until rice is al dente and creamy (about 18 minutes).
Step 6: Turn off heat, stir in butter and grated Parmesan. Mix well and serve immediately.

Tucci’s Tips

Use real saffron pistils — it makes all the difference in flavor and aroma.

Keep the water hot to maintain cooking temperature and creaminess.

Finish with an extra pat of butter for a silky texture.

Variations

Extra Rich: Add a splash of cream at the end for a luxurious twist.
Lemon Touch: A little lemon zest brightens up the flavors.
Seafood Pairing: Top with sautéed shrimp for an elegant dish.

Did You Know?

Historical Fact: Risotto allo Zafferano dates back to the 16th century in Milan, where saffron was first used to color glass and then to flavor rice.

Fun Fact: The iconic golden color symbolizes wealth and joy in Italian tradition, making it popular for celebrations.

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Storage & Thank You

Saffron risotto is best enjoyed fresh. If you have leftovers, store in an airtight container in the fridge for up to 1 day. Reheat gently with a splash of water or broth.

Can it be frozen? Not recommended — freezing changes the texture and creaminess.

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