✨ Authentic Italian Saffron Risotto | Traditional Risotto allo Zafferano Recipe
Ingredients (serves 2):
160 g Carnaroli or Arborio rice
1 knob of butter (plus more for creaming at the end)
1 L hot vegetable or light meat broth
A few saffron threads (steeped in 2 tbsp of warm broth)
40 g grated Parmigiano Reggiano
Salt to taste
Method:
In a wide saucepan, melt a small knob of butter and lightly toast the rice over medium heat for 2–3 minutes, stirring constantly until it becomes translucent.
Begin adding the hot broth, one ladle at a time, stirring gently and allowing each addition to absorb before adding more.
Halfway through cooking (around 8–10 minutes), pour in the saffron infusion and continue stirring.
When the rice is al dente and creamy (about 16–18 minutes total), remove from heat.
Add a knob of butter and Parmigiano Reggiano. Stir vigorously to “mantecare” — this gives the risotto its silky texture.
Let it rest for 1 minute before serving.
Serve immediately, golden and creamy, with the scent of saffron filling the air. ✨
There’s nothing more elegant and comforting than a creamy Risotto allo Zafferano — the golden treasure of Italian cuisine. 🌾 Made with simple ingredients — rice, butter, saffron, and Parmigiano — this dish captures the heart of Italy in every spoonful.
Slowly stirred to perfection, this saffron risotto is pure Italian tradition: warm, silky, and bursting with flavor. Whether it’s Sunday lunch or a special dinner, it’s always a dish that speaks of home, love, and timeless taste.
🍽️ Try it yourself and taste the real Italy!
For more authentic Italian recipes, kitchen inspiration, and vintage cooking charm, explore my journal:
👉” Savoring Italy “– The Journal of Timeless Recipes
https://amzn.to/43gP8Eh
and my book “The Timeless Tradition of Italy’s Handmade Pasta”, both available on Amazon.
https://amzn.to/3J0w32r
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