Risotto with Saffron (Risotto alla Milanese – No Wine)
Ingredients (Serves 4)
- 1 ½ cups Arborio rice (or Carnaroli rice)
- 1 small onion (finely chopped)
- 3 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
- 4 cups chicken or vegetable stock (kept warm on stove)
- 30 saffron threads (soaked in 3 tablespoons hot water or overnight ice-cube infusion)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Step 1: Prepare the Saffron
- Place saffron threads in 3 tablespoons hot water (or on an ice cube overnight).
- Let steep until the liquid turns golden-red.
Step 2: Sauté the Base
- In a wide, heavy-bottomed pan, heat olive oil + 2 tablespoons butter.
- Add the chopped onion and cook over medium heat until soft and translucent (about 5 minutes).
Step 3: Toast the Rice
- Add the Arborio rice to the pan.
- Stir for 2–3 minutes until each grain is lightly coated and edges turn slightly translucent.
Step 4: Add Stock Gradually
- Add 1 ladleful of warm stock at a time, stirring continuously until absorbed before adding the next.
- Continue this process for about 18–20 minutes, until rice is creamy but still al dente.
Step 5: Add the Saffron
- Halfway through cooking, stir in the saffron infusion.
- The risotto will turn a beautiful golden color and release its aroma.
Step 6: Finish the Risotto
- When the rice is done, remove from heat.
- Stir in the remaining 1 tablespoon butter and Parmesan cheese.
- Adjust seasoning with salt and pepper.
Step 7: Serve
- Spoon onto warm plates.
- Garnish with extra Parmesan if desired.
- Serve immediately while hot and creamy.