Italian Risotto with Saffron (Risotto alla Milanese)

Ingredients for 2 persons:

  • 160 grams of Carnaroli risotto
  • 1 shallot
  • 1 clove of garlic
  • 30g butter
  • 20 threads of saffron
  • 100ml Italian dry white wine
  • 500ml chicken stock
  • 20g Parmigiano Reggiano
  • Sea salt
  • Fresh pepper


  1. Heat the chicken stock. Peel the skin from the garlic and shallot and cut it into fine pieces.
  2. Fill a glass with 50 ml of warm water and let the saffron soak in it.
  3. Melt butter in a heavy-bottom frying pan or skillet. When the butter is golden brown, sauté the garlic and shallot. After about 2 minutes, the risotto can be added to the pan and fry it for 1 to 2 minutes. Do this so that the grains of risotto are completely covered with the moisture from the pan.
  4. Deglaze the contents of the pan with the Italian dry white wine and allow the wine to be absorbed by the risotto. Then add the water with saffron. Then add the chicken stock, spoon by spoon. Wait a little while each time before adding the next spoonful of chicken stock.
  5. Once the risotto is cooked and almost the texture you want, add 1 more small spoonful of chicken stock. The risotto can now be removed from the heat. Add some pepper, sea salt and shaved Parmigiano Reggiano and let another small knob of butter melt through the risotto.

Your Risotto with Saffron is now ready!