Risotto alla Milanese (Saffron risotto)

  • Preparation 10 min
  • Cooking 40 min
  • Servings 4 to 6
  • Freezing Absolutely

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Saffron risotto

  • About 7 cups of hot chicken broth
  • 1 heaping teaspoon of saffron
  • 2 shallots, finely chopped
  • 3 tablespoons of butter + 1 tablespoon for finishing
  • 2 cups of Arborio rice
  • 1 cup of white wine
  • ½ teaspoon of dried thyme
  • 1 teaspoon of smoked paprika
  • 1 cup of freshly grated Parmesan + extra for serving
  • Fresh parsley for garnish
  • Salt and freshly ground black pepper

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Preparation

  • In a saucepan or large mug, pour the boiling chicken broth and add the saffron. Let it infuse for 5 minutes, then keep warm over low heat.
  • In a large skillet or heavy-bottomed pan, melt 3 tablespoons of butter over medium heat. Add the shallots and cook for 2 minutes until translucent.
  • Add the Arborio rice, stirring to coat each grain with butter. Cook for 1 to 2 minutes, stirring constantly.
  • Pour in the white wine, stir, and let the rice fully absorb the liquid. Season generously with salt and pepper.
  • Add one ladle of saffron-infused broth at a time, stirring occasionally, until the liquid is almost fully absorbed. Repeat the process, adding broth one ladle at a time, waiting until it is absorbed before adding more. This step takes about 18 to 20 minutes.
  • Halfway through, add the dried thyme, smoked paprika, salt, and pepper. When the rice is creamy but still slightly al dente, remove from heat.
  • Stir in the Parmesan cheese and the remaining butter for a silky texture. If needed, add a splash of broth just before serving to keep the risotto perfectly creamy.
  • Divide the risotto onto plates, drizzle with olive oil, top with extra Parmesan, and garnish with fresh parsley and a few saffron threads. Serve alongside braised meat, fish, or luxurious sautéed shrimp for the ultimate indulgence!