Name: Simple Italian Saffron Risotto Recipe (Risotto Milanese)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/2 teaspoon saffron threads; 5 cups chicken broth; 1 tablespoon olive oil; 1 small shallot, finely chopped; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 1/2 cup freshly grated Parmigiano-Reggiano; Salt, to taste; Black pepper, to taste

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Creamy, rich, and beautifully golden, this Italian saffron risotto is a timeless classic that feels both comforting and elegant. With its velvety texture, delicate saffron aroma, and savory Parmesan finish, this dish turns simple pantry ingredients into something truly special. It is perfect as a main course or as a refined side for a memorable meal.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality risotto with clear, simple steps that guide you to perfect results every time. The saffron gives the rice a stunning golden color and a subtle, luxurious flavor without overpowering the dish. It uses classic Italian techniques, but the process is approachable even if you are making risotto for the first time. The ingredients are straightforward, the texture is irresistibly creamy, and the final dish feels impressive enough for guests while still being comforting for a family dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 teaspoon saffron threads
5 cups chicken broth
1 tablespoon olive oil
1 small shallot, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano
Salt, to taste
Black pepper, to taste

Directions

Gently crush the saffron threads between your fingers and add them to the chicken broth. Place the broth in a saucepan and keep it warm over low heat so the saffron can infuse its color and flavor.
In a large, wide pan, heat the olive oil over medium heat. Add the finely chopped shallot and cook for about 3 minutes, stirring often, until soft and translucent.
Add the Arborio rice to the pan and stir well to coat every grain with oil. Toast the rice for 1 to 2 minutes, until the edges look slightly translucent.
Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
Begin adding the warm saffron-infused broth one ladle at a time, stirring gently but constantly. Allow each addition of broth to be absorbed before adding the next.
Continue this process for about 18 to 20 minutes, until the rice is creamy and tender but still has a slight bite in the center.
Remove the pan from the heat and stir in the grated Parmigiano-Reggiano until fully melted and creamy.
Season with salt and black pepper to taste, then serve immediately while hot.

Servings and timing

This recipe yields 4 servings.
Prep time is about 10 minutes, cooking time is approximately 25 minutes, and total time is around 35 minutes.

Variations

For a vegetarian version, replace the chicken broth with a high-quality vegetable broth. You can add a small pinch of butter at the end for extra richness if desired. For a slightly different flavor profile, finely chopped onion can be used instead of shallot. If you prefer a sharper cheese note, a small portion of grated Pecorino-style hard cheese can be mixed with the Parmesan.

Storage/Reheating

Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat, adding a splash of broth or water and stirring until the creamy texture returns. Avoid reheating on high heat, as this can dry out the rice.

FAQs

What makes risotto creamy without cream?

The creaminess comes from the natural starch released by Arborio rice when stirred slowly with warm broth.

Can I make this risotto ahead of time?

You can cook it almost to completion and finish with cheese just before serving, but it is best fresh.

Is saffron necessary for this recipe?

Saffron is essential for the authentic flavor and golden color, though the dish can still be made without it.

What rice works best for saffron risotto?

Arborio rice is ideal because of its high starch content, which creates a creamy texture.

Can I skip the wine?

Yes, you can omit the wine and replace it with a small splash of broth, though the flavor will be slightly different.

How do I know when risotto is done?

The rice should be tender with a slight firmness in the center, and the texture should be creamy but not thick or dry.

Should I stir constantly?

Frequent stirring is important to release the rice starch, but gentle stirring is enough.

Can I freeze saffron risotto?

Freezing is not recommended, as the texture can become grainy when thawed.

Why should the broth be warm?

Warm broth helps the rice cook evenly and keeps the cooking temperature consistent.

What can I serve with saffron risotto?

It pairs well with simple vegetables, salads, or slow-cooked meat dishes, but it is also delicious on its own.

Conclusion

This simple Italian saffron risotto is proof that classic recipes never go out of style. With its creamy texture, rich flavor, and beautiful golden hue, it transforms a few high-quality ingredients into an unforgettable dish. Whether you are cooking for guests or enjoying a quiet meal at home, this risotto brings comfort, elegance, and authentic Italian taste to your table.