Saffron Risotto

A refined dish rich in tradition: learn how to prepare a creamy and fragrant Saffron Risotto, perfect for any occasion.

History and Origins

Saffron risotto is one of the most representative dishes of Lombard cuisine and, in particular, of the Milanese tradition. Its origins date back to the 16th century, when, according to legend, an apprentice glassmaker working at the Duomo of Milan jokingly added saffron to the rice, creating a dish with a golden color and a unique flavor. Since then, saffron risotto has become an icon of Italian gastronomy.

Characteristics and Secrets of a Perfect Risotto

This risotto stands out for its creaminess and its unmistakable fragrance, thanks to the use of saffron, a precious spice with a delicate flavor. To achieve a flawless result, it's essential to use rice that is suitable for creaming, such as Carnaroli, Arborio, or Vialone Nano, varieties that release the right amount of starch to create a smooth texture.

A key step in preparing risotto is to toast the rice before cooking it with a sauté of onion and butter. This process allows the rice grains to maintain the right consistency during cooking. Gradually adding hot broth, always stirring, helps to develop the dish’s natural creaminess.

Saffron can be added in two ways: dissolved in a small amount of hot broth or directly in the risotto during the final minutes of cooking, to enhance its color and aroma. Finally, the risotto is creamed with butter and cheese (typically Grana Padano or Parmigiano Reggiano), giving the dish its typical smoothness and a richer flavor.

Pairings and Occasions

Saffron risotto is perfect for any occasion, from an elegant dinner to a family lunch. It is often served on its own to highlight its flavor, but it can also be paired with meat dishes, such as ossobuco alla milanese, with which it forms a traditional and refined combination.

With its golden color and delicate yet bold flavor, saffron risotto is a dish that perfectly embodies the link between tradition and simplicity, making it a must in Italian cuisine.