An Italian classic, the risotto, is made colorful by a powerful ingredient, saffron. The vibrant red stigmas or threads from the Saffron crocus plant are more than just an expensive coloring agent, they also add a sweet and earthy flavor to dishes and their aroma is often described as earthy, musky, spicy or leathery. Did you know that saffron is not only used in food/cooking, but also in the fragrance industry, traditional medicine and textiles?
Other than Italian Risotto, saffron is found in other rice dishes, like paella and pilafs, in fish soups, like bouillabaisse, or ice cream, to name a few examples.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Arborio rice – or carnaroli rice.
- Butter – or olive oil.
- Onion – for this risotto, I prefer a sweet onion or yellow onion over a shallot.
- White wine
- Vegetable stock – or chicken stock.
- Saffron threads – or saffron powder.
- Parmigiano Reggiano cheese
As you can see from my post on basic risotto, there is only one difference and that’s the saffron.
How to Make Risotto alla Milanese
Risotto alla Milanese is almost a copy of the basic risotto recipe and I have described in this How To post. Check out that post if you want to see all step-by-step images.
- Step 1 – Melt the butter, add the onion and saute until tender and translucent.
- Step 2 – Add the rice and roast it by stirring it until you see white spots on the grains.
- Step 3 – Deglaze the pan with white wine and stir until the wine is fully absorbed.
- Step 4 – Add 1/2 cup of heated stock and stir until fully absorbed. Continue adding stock only after each cup is absorbed.
Additional step 1 – Soak the saffron in a little bit of hot stock for about 10 minutes. You can crush the saffron if you like, but I would leave at least half of the threads intact as it has a nice effect in the rice.
- Step 5 – Continue adding heated stock in small increments until the rice is al dente and the mixture is creamy with a consistency of thick porridge.
- Additional step 2 – Add the soaked saffron with the stock about half way through the cooking process of the risotto. Risotto takes about 15-20 minutes to cook, so just before 10 minutes, add the saffron. Continue adding stock in increments and you’ll see the rice turn beautifully yellow.
- Step 6 – Finish your risotto by adding butter, cheese, and season with salt & pepper.
In this close-up image you can see a few threads of saffron, amidst these vibrant yellow, aromatic and flavorful rice kernels.
Saffron Threads vs Saffron Powder
The difference between saffron threads and powder is subtle; saffron powder is ground dried saffron threads. I don’t believe that one is better than the other, it depends on the costs, availability and applications that determine your choice.
- Saffron threads are more flavorful, aromatic and potent than saffron powder. E.g. 1 teaspoon of saffron powder is about 1/4 teaspoon of saffron threads.
- Saffron threads or more expensive than saffron powder and may be harder to find.
- Saffron powder may be more convenient as you don’t need to soak it before use. Additionally, saffron thread are a little harder to measure.
- Saffron powder is often sold in smaller quantities (you’ll need less to obtain the same color) to maintain freshness and quality. The grinding process may result in a faster loss of some flavor and aroma.
- Keep saffron threads in airtight containers, saffron powder can be kept dry, cool and dark.
- Saffron powder provides a more concentrated color due to its finer texture, resulting in a vibrant golden hue in dishes, but too much may lead to a bitter taste.
- Saffron powder is more prone to knockoffs that are mixed with spices, like turmeric, paprika, or cumin. So be aware.
- Saffron threads or often used in dishes like rice dishes like risotto, paella and in soups. Saffron powder is more popular in baking, sauces, and marinades. The powder is easier to incorporate into mixtures without altering the texture significantly.
Risotto alla Milanese
Pin Recipe FacebookIngredients
- 1 tablespoon butter
- 1/4 sweet onion
- 3/4 cup Arborio rice
- 1/4 cup white wine
- 2 cups stock, vegetable or chicken
- 1/4 teaspoon saffron, threads
- 1/4 cup Parmigiano Reggiano cheese, grated
- 1 tablespoon butter
- salt & pepper
Instructions
- Melt the butter, add the onion and saute until tender and translucent. Do not caramelize the onions. (NOTE 1)
- Add the rice toast it by stirring it until you see white spots on the grains.
- Deglaze the pan with wine and stir until the wine is fully absorbed.
- Add 1/2 cup of heated stock and stir until fully absorbed. Continue adding stock only after each cup is absorbed. Keep the rice at a medium simmer for the entire cooking process.
- Soak the saffron in a little bit of hot stock for about 10 minutes. You can crush the saffron if you like, but I would leave at least half of the threads intact as it has a nice effect in the rice.
- Continue adding the heated stock in small increments until the rice is al dente (tender but slightly firm in the center) and the mixture is creamy with a consistency of thick porridge.
- Finish your risotto by adding butter, grated Parmigiano Reggiano cheese, and season with salt & pepper. Give it a last stir and serve.
- Serve more grated Parmigiano Reggiano cheese separately.
Notes
- If you want to keep the risotto vegan, please use olive oil instead of butter and use vegan cheese as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.